Dim sum selection

Test yourself with The China Club of Radisson SAS Hotel’s top chef’s Dim sum selection recipe 1 Comments

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Dimsum - Steamed Siew Mai with Crab Roe

4pcs wanton wrapper
75g chicken leg boneless diced
50g shrimp meat
30g sugar white
25g corn starch
6g salt
1g white pepper powder
3g cooking sauce
5g sesame oil
5g crab roe
4pcs coriander leaf

Method
• Marinate diced chicken and shrimp with sugar 25gm and starch.

• Keep in chillers’ for 30 minutes then wash under cold running water. Rinse for use.

• To prepare the filling – mix the marinate chicken and shrimp with sugar, salt, pepper powder, cooking sauce and sesame oil.

• Mould the wanton wrapper into round shape (diameter around 3 centimetres). Wrap the filling in the round wrapper. Garnish with crab roe and coriander.

• Arrange in bamboo and steam for seven minutes and then serve hot.

Dimsum – China Club Crystal Shrimp Dumpling “Har Gao”

100g shrimp meat
20g water chestnut minced
20g bamboo shoot
25g sugar
25g corn starch
1g white pepper powder
3g sesame oil
3g salt
100g refined starch

Method
• Marinate shrimp with cornstarch and sugar 20gm then keep in a chillers’ for more than 30 minutes. Wash under cold running water than rinse.

• Chopped bamboo shoot and parboil in boiling water. Rinse. Mince water chestnut.

• To prepare the filling – mix shrimp, bamboo shoot and chestnut with all seasonings.

• Mix the refines starch with boiling water and little common starch.

• Portion and make into circle shape wrapper (diameter around 4.5 centimetres).

• Wrap the filling and arrange in bamboo basket.

• Steam and serve hot.
Recipe courtesy of The China Club, Radisson SAS Hotel & Chef Shiyang Xu “Sunny”