Ingredients

• 75g/2½oz squid
• cleaned
• finely chopped
• 275g/9¾oz raw king prawns
• shells removed
• cleaned
• chopped
• 1 carrot
• finely chopped
• 30g/1oz shiitake mushrooms
• finely chopped
• 40g/1½oz cornflour
• mixed with 40ml/1½fl oz water
• to make a paste
• 3 tbsp sesame oil
• ½ tsp caster sugar
• salt and freshly ground black pepper
• 1 packet dim sum wrappers (available from oriental supermarkets)
• 50ml/1¾fl oz each light and dark soy sauce
• 1 tsp hot chilli oil
• ½ tsp caster sugar
• 1 garlic clove
• crushed
• 1 tsp fresh ginger
• crushed
• baby herbs
• punnet mustard cress

Directions

• Mix the squid
• prawns
• carrot
• shiitake mushrooms
• cornflour
• sesame oil
• sugar and salt and pepper in a bowl with your hands until the mixture forms a paste.
• Lay a dim sum wrapper in the palm of you hand and brush the edges with water. Spoon in 20g of the mixture into the middle of the dim sum wrapper
• then pinch at the top to make a pirate's hat shape. Repeat until all of the mixture has been used.
• Place the dim sum on an oiled plate (any oil is fine as this is to prevent the dim sum from sticking to the steamer). Place the dim sum into a steamer and cook for 4-5 minutes until the prawns are cooked.
• For the dipping sauce
• place all of the ingredients dipping sauce ingredients into a clean bowl and mix until combined.
• To serve
• place the dim sum onto a large serving plate ans garnish with baby herbs and mustard cress.