Prawn & Coriander Dim Sum
This recipe is sure to be a crowd pleaser. A combination you can't go wrong with.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 10 mins
vegetable oil, for frying
2 spring onions, finely chopped
2 cloves garlic, crushed
a pinch of dried chilli flakes
1 small piece fresh ginger, finely grated
10 prawns, shelled, deveined and finely chopped
1 tsp (5 ml) cornflour
2 Tbsp (30 ml) soy sauce, plus extra for serving
a squeeze of fresh lime juice
1 packet dim sum pastry, defrosted (can be bought frozen from most Asian supermarkets)
a handful of fresh coriander, roughly chopped
cabbage leaves, for steaming
Heat a little vegetable oil and the sesame oil in a frying pan and gently sauté the spring onions, garlic, chilli and ginger for a few minutes until fragrant.
Dust the chopped prawns in cornflour (this will help to thicken the sauce) and then add to the spring onion mixture. Sauté for 1 minute or until almost cooked. Add the soy sauce and lime juice. As soon as the mixture starts to bubble, remove from the heat and leave to cool. Add the chopped coriander and a good grinding of black pepper. Taste and season, if necessary.
Place the defrosted dim sum wrappers onto a clean surface and place 1 tsp (5 ml) of the prawn filling in the centre of each wrapper. Dip your 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 all the filling has been used.
Place a single layer of cabbage leaves into a bamboo steamer and place the dim sum on top of the cabbage. Don’t overcrowd the steamer. Steam for 5–7 minutes or until cooked through.
Remove from the steamer and serve immediately with soy sauce.