- 150g raw, peeled king prawns, deveined and chopped
- 250g minced pork
- 50g fresh coriander (with root), chopped
- 35g fresh root ginger, finely grated
- 3 large garlic cloves, grated
- 2 fresh garlic roots or 3 spring onions, finely sliced
- 2 tbsp sesame oil
- 1 ½ tbsp rice vinegar
- 1 ½ tbsp dark soy sauce
- 1 tbsp cornflour, plus 1 tsp
- 1 tsp Sichuan peppercorns, crushed
- 1 tsp flaked sea salt, crushed
- vegetable oil, for greasing
- 18 wonton wrappers
- 18 frozen peas, to garnish
- toasted sesame oil, for drizzling
- soy sauce, for dipping
In a large bowl, mix together the prawns, pork, coriander, ginger, grated garlic, garlic roots (or spring onions), sesame oil, rice vinegar, soy sauce, tablespoon of cornflour, peppercorns and salt. Get in there with your clean hands and mix well so that all the ingredients are thoroughly incorporated, then set aside for 2–3 hours for the flavours to develop.
When you’re ready to make your dim sum, mix the remaining teaspoon of cornflour with 2 tablespoons of cold water for sealing the dim sum. Oil a stainless steel or bamboo steamer and line it with a banana leaf or baking parchment – it’s important that the dim sum don’t stick so prepare the steamer with care.
Take a wonton wrapper and brush around the edges with the cornflour and water mix. Make sure you brush well – don’t stint on this. Place the wrapper on the palm of your hand and put a good teaspoon of the pork and prawn mixture in the centre of the wrapper, being careful not to overfill it.
Gradually and carefully fold the sides up around the filling. Cupping the dim sum between your thumb and forefinger, use a damp teaspoon to press the mixture and make a smooth top. Add a pea on top, then place the filled dim sum on the steamer and repeat until all the mixture is used up.
Place the steamer over a pan of boiling water and steam the dim sum for 15 minutes. Drizzle with toasted sesame oil and serve with a bowl of soy sauce for dipping.
By the way, something we learned is that toasted sesame oil is for dressing and finishing a dish only, not for cooking.