James Martin’s dim sum of steamed prawn parcels are served with two types of spicy dip – a great starter for sharing.
3 tbsp soy sauce
1 tbsp sesame oil
2 red chillies, finely chopped
3 tbsp rice vinegar
1 tbsp sugar
250g/9oz raw king prawns, peeled and de-veined
50g/2oz bamboo shoots, finely sliced
1 tbsp sesame oil
1 tbsp dry sherry or rice wine
¼ tsp ground white pepper
1 tsp caster sugar
1 tsp salt
16 ready-made dim sum wrappers (available from Asian supermarkets)
For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together.
Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.
For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly.
Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.
Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.
To serve, place the dim sum onto a serving plate with both bowls of dips alongside.
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