Dim Sum with Shrimp
1 serving
10 minutes
Dim sum with shrimp is a refined dish of Pan-Asian cuisine that embodies the harmony of flavors and textures. The roots of this recipe trace back to traditional Chinese dim sums that have been served in tea houses for ages. The delicate shrimp filling, infused with spicy soy sauce and chili, is enriched by the freshness of arugula and napa cabbage, creating a wonderful balance between the sweetness of seafood and the light spiciness of vegetables. Thin sheets of rice paper carefully wrap the filling, turning each dim sum into a small culinary masterpiece. They should be served freshly made to enjoy their softness and rich aroma. This dish is suitable for both an exquisite dinner and friendly gatherings, bringing pleasure from the delicacy and depth of flavor.
1
Combine finely chopped arugula and Beijing cabbage in a deep bowl. Dress with mayonnaise and add pepper.
- Rocket (arugula): 5 g
- Napa cabbage (pak choi type): 15 g
- Mayonnaise: 1 tablespoon
- Ground black pepper: to taste
2
Mix
3
Mix chili and soy sauce. Soak the shrimp in it for 1 minute.
- Chili sauce: 0.5 teaspoon
- Soy sauce: 5 tablespoon
- Shrimp: 30 g
4
Cut the shrimp into cubes.
5
Add them to the salad.
- Shrimp: 30 g
6
Mix
7
Cut the rice paper sheets in half.
- Rice paper: 15 g
8
Soak them in water for a few seconds and place them on a flat surface.
9
Place the filling in the center.
10
Wrap in the form of khinkali.
11
Transfer to a plate and serve.
