Thursday, July 14, 2011
Sui gao (Prawn wonton dumplings)
When I was little, I used to remember my uncle taking me to yum cha on a weekly basis. Like everyone else and almost without fail, we would order what I call the holy trinity of dim sum. Har gao (steam prawn dumplings), siu mai (steam pork and prawn dumplings) and phung chao (chicken feet). It was a ritual I look forward to every weekend. If ever you're a fan of dim sum, you'll love these dumplings. You can steam or deep fry these and enjoy them with chilli sauce. Otherwise, poach them and serve as wonton soup. Whichever way you choose to serve them, they are simply delicious.
500gr prawns, shelled and deveined
2 shallots (white part only), roughly chopped
1/2 tbsp Ginger, grated
1/2 tsp white pepper, grounded
1/2 tsp salt
1 tsp cornflour
1 egg white
1 bag of wonton egg pastry.
1. Roughly cut the prawns into quarters and set aside.
2. Add 200g of prawns into a food processor along with all the other ingredients and mince to form a paste.
3. Mix in the prawn paste with the rest of the other prawns and refrigerate for at least an hour.
4. To assemble the wontons, place about a teaspoon of the prawn mix onto a wonton pastry, fold the two ends together to form a triangular shape. Squeeze out any air pockets and press hard to seal the pastry together. Repeat the process with the others.
5. Bring water to the boil in a large stock pot and add about a dozen in at a time. The dumplings should be cooked when they rise to the surface, it should only take a couple of minutes. Remove with a strainer and repeat with the others.
6. Enjoy with some hot chilli sauce.