250g prawns, finely chopped
2 shallots finely sliced
1 tbsp oil
1 tbsp rice wine
¼ tsp ground white pepper
salt to taste
few sprigs coriander
16 ready-made dim sum wrappers (available from Asian supermarkets)
Heat oil, sauté the shallots.
Add the rest of the ingredients and flash fry
Allow to cool.
Apply water to the edge of one half of a dim sum wrapper.
Add a heaped teaspoon of the filling in the middle, fold the edges to meet, creating 2 folds at the back.
Once the dim sum is stuck together to form a semi circle, curl the edges inwards ,gently
Using a bamboo steamer, steam dim sum for about 20 minutes, or until the wrapper turns an opaque colour.
Prepared, tried and tested by: Preshana Singh
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