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Prawn Dim Sum Recipe
|Shell-on prawns||450 Gram, ground|
|Bamboo shoots||115 Gram, chopped|
|Soy sauce||1 1⁄2 Tablespoon|
|Rice wine/Dry sherry||1⁄2 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Cornflour||1 1⁄2 Tablespoon|
|Plain flour||450 Gram|
|Boiling water||115 Milliliter|
|Cold water||70 Milliliter|
|Vegetable oil||1 Tablespoon|
Serving size: Complete recipe
Calories 2328 Calories from Fat 211
% Daily Value*
Total Fat 29 g44.3%
Saturated Fat 4.1 g20.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1286.3 mg53.6%
Total Carbohydrates 392 g130.6%
Dietary Fiber 13.7 g54.9%
Sugars 6.9 g
Protein 112 g224.6%
Vitamin A 0.5% Vitamin C 7.7%
Calcium 7.1% Iron 15%
*Based on a 2000 Calorie diet
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.