Ingredients
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)
Method:
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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