Crystal dim sum with shrimps
4 servings
40 minutes
Translucent starch dough is the perfect frame for shrimps. A light, delicate snack, which also looks very impressive on the festive table. If you have difficulties with water chestnuts, you can add pistachios : a few Middle Eastern notes will not hurt the song of the Far East.
1
Prepare a marinade for shrimp by mixing baking soda and 20 grams of sugar with 80 ml of water. Marinate the shrimp and refrigerate for an hour.
- Soda: 2 g
- Sugar: 28 g
- Shrimps: 240 g
2
Mix potato and wheat starch and pour in 60 ml of boiling water. Knead a sticky dough.
- Potato starch: 60 g
- Wheat starch: 30 g
3
Heat vegetable oil in a saucepan to 100 degrees, add sliced onion and green onion, ginger, anise, cinnamon, and cloves. Sauté the onion for about five to six minutes until golden brown, then strain through a fine sieve. The oil will be needed - let it cool.
- Vegetable oil: 65 ml
- Onion: 16 g
- Green onions: 3 g
- Ginger root: 3 g
- Anise (star anise): 0 g
- Ground cinnamon: 0 g
- Ground cloves: 0 g
4
Take the marinated shrimp out of the fridge and rinse them under cold running water for twenty-five minutes. Then blend them with salt, the remaining 8 grams of sugar, onion oil, and finely chopped water chestnuts for about a quarter of an hour to achieve a uniform consistency.
- Shrimps: 240 g
- Salt: 4 g
- Sugar: 28 g
- Vegetable oil: 65 ml
- Water chestnuts: 60 g
5
Roll the dough for crystal dim-sums to a thickness of 3 mm and cut out circles with a diameter of 4 cm. Place 20 grams of filling on each circle of dough, seal the dim-sums, and pinch the edges. Steam for four minutes and serve on banana leaves.
- Banana leaves: 4 pieces