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Kitchens, Bedrooms & Bathrooms Prawn Siu Mai


Prawn Dumplings Serves 4


(about 12 dumplings)


20 mins preparation 8 mins cooking


I tried dumplings like this in a busy dim sum café in Hong Kong. Hot and steaming, they were extremely popular, simply because they’re so tasty and moreish. My version – filled with prawns, chives and bamboo shoots – is easy to make at home, and just as good as the ones in the café!


Ingredients


150g tiger prawns, shelled and veins removed 50g fresh bamboo shoots 1 spring onion, finely chopped ¼ teaspoon chopped chives 1 teaspoon sesame oil 1 tablespoon egg white 1 tablespoon cornflour 1 teaspoon grated ginger ¼ teaspoon salt


A few pinches of white pepper ½ teaspoon soy sauce


1 tablespoon strong vegetable or chicken stock 12 cooked green peas 12 squares of pastry, 7 x 7cm made with 2 sheets of filo pastry Equipment


Baking parchment Steamer


1. Pat dry the tiger prawns and bamboo shoots with kitchen paper.


2. Finely chop the prawns with a large knife and put them in a large bowl.


3. Finely chop the bamboo shoots and put them in the same bowl.


4. Add the spring onions, chives, sesame oil, egg white, cornflour, ginger, salt, pepper, soy sauce and stock. Mix well with chopsticks, or use your hands.


5. Place a steamer over a pan of simmering water.


6. Put about 2 teaspoons of the prawn mixture in the centre of each pastry square, and bring the sides up lightly to make frilly drapes. Decorate each with a green pea on top.


7. Place the dumplings on a tray as you make them. When they’re all ready, line the steamer with baking parchment and put the dumplings in. Put the lid on and steam for 7-8 minutes. Leave to rest for few minutes before serving.


Taken from 'Howdens 30 minute Asian meals made simple' available FREE when you have a kitchen design plan at Howden Joinery – See Advertisement on outside back cover.


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