Steamed prawn dim sim
Why buy yum cha out when you can make it even tastier at home? These little parcels of prawn goodness are ideal for a mixed Asian meal or as wholesome hors d'oeuvres
Raw peeled prawns
350 g, peeled, (buy700g)
2 individual, coarsely chopped
2 tsp, finely grated
- Place 300g prawns, shallots, soy sauce, cornflour, ginger and oil in a food processor. Process until smooth. Transfer to a bowl. Finely chop remaining prawns and add to prawn mixture. Stir to combine.
- Place 1 wonton wrapper on your hand. Place 1 tablespoon prawn mixture into centre of wrapper. Gently cup your hand and gather sides of wrapper to form pleats, leaving the top open. Press base of wrapper on bench to f latten. Place on a plate. Repeat with remaining prawn mixture and wrappers to make 16 dim sim.
- Place a steamer basket lined with baking paper over a wok or large saucepan of simmering water. Steam dim sim, in batches, for 6–8 minutes or until cooked through. Serve.
SERVING SUGGESTION: Fresh red chilli (thinly sliced) and soy sauce.TIP: These dim sims are suitable to freeze. Place in snap-lock bags and label, date and freeze for up to 2 months. They can also be cooked in broth with noodles and Asian vegetables.Wonton wrappers are small squares of pastry and are available near the fresh noodles and pasta in the chiller section of most supermarkets or from Asian grocery stores. If unavailable you can use gow gee wrappers.