Chinese Shrimp Buns
7,1 / 10
ready in 58 min.
- For the filling
- 2.333 cups cooked Prawn (peeled, entrails removed, chopped)
- 1 garlic clove (chopped)
- 1 Tbsp fresh cilantro (chopped)
- 1 tsp soy sauce
- For the sauce
- 1 garlic clove (crushed)
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp soybean oil
- 1 Tbsp lemon juice
- 4 Tbsps Ketchup
- 1 Tbsp Chives
To make the pasta dough, mix the flour with a pinch of salt and pile it on the work surface. Create a well in the middle and add 6 tbsp cold water and the oil. Quickly knead into a smooth dough, wrap in cling-film and leave to rest for 20 min.
Mix together the prawns, garlic, coriander and the soy sauce.
Split the dough into two and on a floured work surface shape into a rolls approx. 2 cm ?. Cut the rolls into 1 cm thick slices and roll out thinly (approx. 13 cm ?).
Place a tsp of the prawn mixture onto the middle of each circle, pull the edges up and pinch together to form sacks.
Place the sack into a greased bamboo steamer. Place the lid on top and place above a pot of boiling water (the steamer should not come into contact with the water). Steam for around 8 min.
To make the sauce, mix together the garlic, honey, soy sauce, oil, lemon juice, ketchup and the chives. Season to taste. Spoon the sauce onto plates, place the dim sum on top and serve immediately.