Wednesday, December 5, 2012
Geong Chung Har Kok 薑蔥蝦角 Ginger, Spring Onion And Prawn Dumplings － Yum Cha Special 1
At last we had a relatively low key Sunday for a change. I spent a better part of the day catching up with my reading and composing new posts for the blog. When it was time to plan for dinner, Tummy suggested a yum cha favourite of ours that we always order at yum cha.
If you are a big yum cha fan like we are, the chances are you might be familiar with this delicious dish too. Steaming with a light sauce after deep frying the dumplings might sound weird to some but such a process creates the most agreeable texture and mouthfeel so prized in Chinese cooking.
I will share with you our other yum cha favourites in the near future, hopefully you'll be able to have a cosy yum cha lunch at the comfort of your own home soon.
P.S Another of my lovely reader turned up the the restaurant last night. It was a very nice surprise indeed, thank you again!
500 g of prawns, shelled and roughly chopped
6 water chestnuts, roughly chopped
2 spring onions (white parts only), minced
2 cm piece of ginger, grated
dash of Chinese cooking wine
1 tbs of light soy
1 tbs of oyster sauce
1tsp of sesame oil
1/2 tsp of white pepper
1 tbs of corn flour
12 wonton wanton wrappers
oil for frying
2 spring onions, julienned
3 slices of ginger, julienned
for the sauce;
2 cloves of garlic, chopped
1 cup of chicken stock
1 tbs of light soy
a dash of Chinese cooking wine
corn flour solution
Roughly chop the shelled prawns.
Place chopped prawns, water chestnuts, minced spring onion, grated ginger, seasonings and corn flour in a bowl and mix well.
Place ~ 1.5 tbs of the prawn filling in the middle of the wonton wrapper, gather all edges to form a plum dumpling. Repeat with the rest of the wrappers.
Fry dumplings in batches until golden.
To make the sauce - saute garlic with a little oil, add stock and soy and allow to come to a simmer, thicken with a little corn flour solution.
Place dumplings in a bowl that fit nicely in a steamer, pour the sauce over, top with julienned spring onion and ginger and steam over high heat for 5 minutes.
I served the dumplings as an appetizer with some Cantonese chili oil on the side.