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Ingredient
makes 2 servings (10 pieces)
FOR THE FILLING
>
200g/7oz white chicken or pork meat, skinned and minced or
processed fairly coarsely
>
60g/2oz/1¼4 cup peeled prawns, minced or processed fairly coarsely
>
40g/11¼2oz/1¼4 cup finely cubed water chestnuts (available canned)
> 1 spring
onion (scallion), finely chopped
> 1tsp
potato flour
> pinch
ground white pepper
> 1tbsp Blue
Elephant Special Sauce
> 1tsp sugar
> pinch of
salt
> 1tbsp
vegetable oil
> 10 pieces
wonton pastry
> 2tsp
cooked crabmeat
> Dark Soya
Sauce for Dim Sum to serve
FOR THE GARNISH
> green salad leaves
> fresh coriander leaves for sprinkling
PREPARATION
Mix all the filling
ingredients together.
Trim the four corners from the pastry. Take one sheet and place it
in the hollow
of the thumb and forefinger, forming a declivity. Place about
11¼2tbsp filling in the declivity
and press together the top of the sheet to form an open pouch.
Continue in this way until you have made 10 Dim Sim.
Dip the base of each one in oil and place in the top half of a
steamer. If you are using
2 bamboo baskets instead, place 5 pieces in each one.
Put a little
crabmeat on top of the filling in each Dim Sim.
Place
the baskets on top of each other, placing a lid on the top basket.
Steam for 10 to 12 minutes over boiling water.
Arrange salad leaves on individual plates and place 2 pieces on each
one.
Sprinkle with the fresh coriander leaves.
Serve Dark Soya Sauce separately in small bowls. |
