All the dim sums are so tempting ... we love anything from steamed, soupy (eg. 灌汤饺, 汤包, 皮蛋瘦肉porridge etc.), baked Egg Tart to deep-fried types ... a must to order 芋角Yam Turnover/Fried Taro Dumpling my favourite! All the servings are in small portions, so we always thought "not enough", and we tend to have "over-ordered" and "over-eaten" ... Burp! Oh ! excuse me ... hee ! hee !
At home, I tried to replicate some homemade dim sum for our 'yum cha' teatime too ... previously shared here steamed bao and siu-mai, Har Gow, steamed egg custard buns etc. And some of their "all-time" favourites like : steamed Lo Mai Kai, fried Wanton, steamed/fried Siu Mai, Salad Prawn Dumplings etc.
Made some Salad Prawn Dumplings for our weekend 'yum cha'. They simply enjoy dipping these deep-fried dumplings with mayonnaise sauce.
1) Cleaned, shelled and deveined the prawns. Chop the cleaned prawns coarsely and mash/flatten slightly on chopping board using the blade of the knife to form a rough paste. (Alternatively, use a grinder to grind the meat)
2) Transfer the prawn paste to a bowl. Mix with the seasoning well, add the beaten egg white and mix till well blended together.
3) Cover and refrigerate for about 1 - 2 hours.
4) To make the dumplings, place about 1.5 heap of teaspoon filling in the center of the wrapper. Wet the edge and seal to form pleats, tuck in both ends to make slightly a rectangular shape. Hold top edge and seal the opening.
5) In a frying pan/wok, heat cooking oil over medium-high flame. Deep fry the dumplings for about 3 - 4 minutes or until golden brown. Turning the dumplings occasionally during the frying process to ensure fully cooked/fried.
6) Place the fried dumplings on a plate lined with kitchen towel to drain some excess oil. Serve immediately with some mayonnaise, salad or tartar sauce.
Jom ! Let's go yum cha! Enjoy !
Linking this post to Best Recipes for Everyone August 2015 Event Theme: Dim Sum organised by Fion of XuanHom's Mom Kitchen Diary and hosted by May of 厨苑食谱 @ mayck-law.blogspot.com.