Tuesday, February 12, 2008 0 Comments

Almost Naked Prawn Dim Sum Recipe

Serves 6


Dim Sum Filling:
1/2 kg Prawns, peeled
3 tsp Oyster Sauce
1/2 tsp Sesame Oil
Salt & Pepper
Spring Onion, finely chopped (garnish)
Ginger, julienned, finely sliced (garnish)
Sesame Seeds, toasted (garnish)

Combine oyster sauce, sesame oil, salt & pepper.
Marinate prawns for minimum 2 hours in the refrigerator.

Dim Dum Dough:
1 cup Wheat Flour
2/3 cup Tapioca Flour
1/4 tsp Fine Salt
1 cup Boiling Water
2 tsp Olive Oil

Mix the wheat, tapioca and salt thoroughly.
Add 1/2 cup of boiling water to the flour. Mix with chopsticks. 
Add more boiling water until the dough mixture forms.
Add olive oil and continue mixing.
Knead the dough on an oiled surface.
Use a rolling pin to roll the dough out as thinly as possible.
Cut the dough to fit a prawn for each dim sum.
Put one marinated prawn on the thin dough.
Pinch the dough on edge. Make enough pleats to close the pouch.
Place the dim sum in lightly oiled pan.
Do the same process for the remaining prawns.
Steam for 15 minutes.
Garnish with spring onion, sesame seeds and thinly sliced ginger.

Dim Sum Sauce:
1 glove Garlic
1 Bird's Eye Chilli
Light Soya Sauce
Apple Cider Vinegar

Pound the garlic and chilli together in a mortar and pestle.
Mix the pounded garlic and chilli with light soya sauce and apple cider vinegar.
Season with salt.