Makes: 1 portion (Simply multiply the quantities by the number of people you need to serve)
This wonderful dish is one that our students on our Culinary Arts Combined Programme With Confederation Of Tourism And Hospitality (CTH) Recognition and our Culinary Arts Programme With Confederation Of Tourism And Hospitality (CTH) Recognition programmes do as part of their curriculum. Now you can try it at home for yourselves.
- 50g onion – roughly chopped
- 5g garlic clove
- 5g tomato paste
- 2 cups water
- 20g fresh coriander + 20g Extra for garnish
- 80g lime (whole) – juiced
- 150g whole prawns – cleaned (reserve shells for consommé)
1. Sweat the shells in olive oil for 3 minutes.
2. Add the onion, garlic, bay leaf, tomato paste coriander and water.
3. Bring to s gentle simmer.
4. Add coriander and lime juice.
5. Let simmer for 20 min, strain through a cheese cloth and set aside.
Dim Sum (Har Gou) – Filling
- 170g raw shrimp, rinsed, tails removed, chopped
- 20g spring onion – finely chopped
- 5ml Chinese rice wine or dry sherry
- 5ml sesame oil
- Salt, or to taste
- Pinch of fresh ground white pepper
- 1 egg white, lightly beaten
- 5g corn flour
1. Combine all ingredients together and refrigerate to allow flavors to infuse.
Dim Sum Dough
- 180g cake flour
- 20g tapioca starch
- 2g salt
- 155ml boiling water
- 13ml vegetable oil
1.In a medium bowl, combine the rice flout, tapioca starch and the salt. Slowly stir in ½ cup of the boiling water. Add the oil and begin using your hands to shape into dough.
2.Add the remaining 2 tablespoons of boiling water if the dough is too dry – don’ t overwork the dough, but continue shaping for about 2 minutes, until it is smooth and shiny. Cover and let rest for 20 minutes.
3.Coat a paper towel with vegetable oil and use it to coat your chopping board or work surface was will as you knife (a cleaver works best).
4.Keep the dough covered to prevent it drying out while preparing the dumplings.
5.Break off 1 teaspoon of the Har Gau dough, roll into a ball and then flatten it by pressing it in the palm of your hand. Lay the dough on the work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is +- 6 cm in diameter.
6.Add a heaping teaspoon of filling and place it in the middle of the wrapper, spreading it out evenly but not touching the edges.
7.Carefully lift the upper edge of the wrapper and fold it over the filling. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed. Place the filled har gau on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings
8.Prepared a steamer for steaming. Steam the dumplings in batches, on an oiled plate, until the wrapper is translucent and the shrimp appear slightly orange (13 – 15 minutes)
- 50g bok choi – cut in half
- 50g wild mushrooms – sliced
- 50g Savoy cabbage – chiffanade
- 30ml Oil
1. Sauté each vegetable separately until al dente – season accordingly
- 1. Heat consommé up gently
- 2. Gently place cooked Veg into the middle for the bowl and the dim sums on top
- 3. Slowly pour prawn consommé over – must be balanced amount of consommé to dim sum and Veg
- 4. Garnish with fresh coriander