Prawn Dim Sum Recipe
Prawn Dim Sum is a mouth watering side dish recipe. Try this Prawn Dim Sum; I am sure you will get a lot of compliments for this one!
Ingredients
| 450g raw shelled prawns, ground | ||
| Bamboo shoots | 115 Gram, chopped | |
| Water | 4 Tablespoon | |
| Soy sauce | 1 1/2 Tablespoon | |
| 1/2 tablespoon rice wine or dry sherry | ||
| Sugar | 1/2 Teaspoon | |
| Sesame oil | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Cornflour | 1 1/2 Tablespoon | |
| Plain flour | 450 Gram (DOUGH:) | |
| Boiling water | 115 Milliliter (DOUGH:) | |
| Cold water | 70 Milliliter (DOUGH:) | |
| Vegetable oil | 1 Tablespoon (DOUGH:) | |
Directions
To make Filling: Mix together all ingredients except cornflour until the mixture is well blended and smooth.
Stir in cornflour.
Divide into 30 portions.
To make Dough: Put 320g of the flour in a medium size bowl.
Reserve remaining flour and use for hands if they become sticky.
Stir in the boiling water.
Add the cold water and oil.
Mix to form dough; knead until smooth.
Roll the dough into a long, rope shape and cut it into 30 pieces.
Use a rolling pin to roll each portion into a thin 5 cm circle.
Place 1 portion of the filling in the middle of a dough circle.
Bring the opposite edges together and pinch them together to hold.
Repeat with remaining circles and filling.
Line a steamer with a damp cloth.
Set the Har Gau about 2.5 cm apart.
Steam over high heat 5 minutes.
Remove and serve.
Stir in cornflour.
Divide into 30 portions.
To make Dough: Put 320g of the flour in a medium size bowl.
Reserve remaining flour and use for hands if they become sticky.
Stir in the boiling water.
Add the cold water and oil.
Mix to form dough; knead until smooth.
Roll the dough into a long, rope shape and cut it into 30 pieces.
Use a rolling pin to roll each portion into a thin 5 cm circle.
Place 1 portion of the filling in the middle of a dough circle.
Bring the opposite edges together and pinch them together to hold.
Repeat with remaining circles and filling.
Line a steamer with a damp cloth.
Set the Har Gau about 2.5 cm apart.
Steam over high heat 5 minutes.
Remove and serve.
Chef
