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Chicken and Prawn Dumpling with Sea Urchin Roe
150g prawn meat
150g chicken leg meat (cubed)
25g black mushrooms (cubed)
25ml cooking oil
25g fresh sea urchin roe
13g tobiko
50g siu mai wrappers
Seasoning:
4g salt
6g chicken powder
10g sugar
3g pepper
1ml sesame oil
60g potato starch
Method:
Combine chicken and prawns with seasoning ingredients. Blend in a mixer with black mushrooms.
Cut siu mai wrappers into round shapes and fill with mixture. Shape.
Steam in moderate heat for four minutes. Top with sea urchin roe and tobiko.
Prawn Dumpling With Black Truffle
Serves 10
300g prawn meat
10g black truffles (break)
4g salt
6g chicken powder
10g sugar
3g pepper
2ml sesame oil
60g potato starch
For dumpling skin:
100g wheat starch flour
50g Windmill flour
5g cooking oil
Method:
Combine wheat starch flour and Windmill flour to make dumpling skin.
Add hot water, a little at a time and knead to form smooth dough. Cover with damp cloth and set aside.
Mix prawn meat with potato starch and a little oil. Add seasoning and black truffles.
Roll dough into small balls and flatten to form disc. Fill with prawn mixture and black truffles. Fold into har gau shapes.
Steam for four minutes in moderate heat.
Deepfried Prawn Balls Stuffed With Foie Gras
Serves 10
200g prawn meat
300g cuttlefish
62g potato starch
25g foie gras
85g toast (cut into tiny cubes)
Seasoning
Salt,
Sugar
Pepper
Sesame oil
Method:
Marinade prawns with 50g potato starch and 50g sugar for 30 minutes. Stir every 10 minutes.
Rinse off starch under cold running water until prawns feel crunch.
Pat dry with towel. Put in blender with cuttlefish, 12g potato starch and add seasoning. Blend to form smooth paste.
Divide prawn paste into 10 portions and roll into ball. Stuff with foie gras cubes.
Roll each ball and coat with toast. Deepfry till golden brown.
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