King prawn dim sum
Dim sum are steamed and/or deep-fried snacks in Chinese cuisine. You can create endless variations for the filling, such as vegetables, meat, or rice. This recipe creates a version with a king prawn filling.
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Ingredients
|
20 |
|
king prawns, cleaned |
|
2 |
|
egg whites |
|
2 |
cloves |
garlic |
|
200 |
g |
shiitake mushrooms |
|
¼ |
bunch |
coriander |
|
1 |
|
lemon, zest |
|
20 |
|
sheets of wonton dough |
|
¼ |
|
chilli pepper |
|
|
|
salt |
Preparation method
- Finely purée ten king prawns together with the egg whites in the food processor.
- Chop the rest of the prawns and mix with the prawns that have been finely puréed.
- Crush the garlic and finely chop the cloves.
- Clean the shiitake mushrooms and finely dice (brunoise).
- Fry the mushrooms and garlic in oil and leave to cool.
- Finely chop the chilli pepper and coriander.
- Mix the mushrooms, garlic, and coriander with the king prawns and season to taste with lemon zest, salt, and the chilli pepper.
- Place the wonton sheets next to one another and divide the filling over them.
- Fold over the sheets and seal them by pressing the edges together.
- Put the dim sum in a steamer basket and steam them for ± six minutes until done.
Serving suggestions
- Serve as an amuse-bouche, with a chilli mayonnaise and watercress.
- As part of a composition, with components of grilled sweet pepper, lemon, and capers.