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PrintPRAWN AND PORK DIM SUM
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Wash and devein prawns, dry with a piece of cloth. Dice and put into mixing bowl.
- Add mince and pork fat, mushrooms without stalks and bamboo shoots. Pound until firm. Add seasonings and pound again until ingredients are well mixed.
- Put filling in each wonton skin. Use one hand to hold and shape into a column. Using a knife, flatten the filling on top.
- Put dim sum in a greased steamer or on a plate and steam over high heat for 10 minutes.
INGREDIENTS
- 30 wonton skins
Filling
- 300 grams green (uncooked) prawns, shelled
- 300 grams lean pork mince
- 5 tablespoons pork fat, minced
- 5 Chinese mushrooms, soaked in warm water for 20 minutes
- 150 grams bamboo shoots, diced, or 1 carrot shredded
Seasonings
- 4 teaspoons oyster sauce
- 2 teaspoons salt
- 4 teaspoons sugar
- 4 teaspoons light soy sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon pepper
- 2 teaspoons corn flour
- 5 tablespoons water
- 2 teaspoons bicarbonate of soda
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