prawn and coriander dim sum

dim sum

These little Chinese steamed dumplings take a bit of time to prepare, but are so worth it in the end.

Serves: 4
Difficulty: Easy-moderate
Time preparation: 1 hour
Cooking time: 10 minutes

1 pack dim sum pastry (can buy frozen from most Asian supermarkets)
10 prawns, de-shelled, deveined and finely chopped
1 tsp (5ml) cornflour
Vegetable oil
1 tsp (5ml) sesame seed oil
2 spring onions, finely chopped
2 cloves of garlic, crushed
Pinch of dried chilli flakes
1 small piece of ginger, finely grated
Handful of fresh coriander, roughly chopped
2 tbsp (30ml) soy sauce
Squeeze of fresh lime juice
Black pepper
Extra soy sauce, to serve

Heat a little vegetable oil and sesame oil in a frying pan and gently sauté spring onions, garlic, chilli and ginger for a couple of minutes or until fragrant.
Dust chopped prawns in cornflour (this will help to thicken the sauce).
Add chopped prawns and sauté for a minute or until almost cooked.
Add soy sauce and lime juice and just as it starts to bubble, remove from heat and allow to cool.
Add chopped coriander and a good grinding of black pepper and check seasoning.

To assemble:
Place defrosted wrappers onto a clean surface and place a teaspoon of prawn filling in the centre of each wrapper.
Dip you finger into cold water and lightly wet the edge of the pastry.
Fold the wrapper over the prawn mixture to create a semi circle and seal by crimping the edges of the pastry.
Repeat until mixture is finished.
Place a single layer of cabage leaves onto your bamboo steamer and place the dim sum on top of the cabbage, being sure not to overcrowd.
Steam for about 5-7 minutes or until cooked through.
Remove from steamer and serve immediately with soy sauce.

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