Ingredients

• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 red chillies
• finely chopped
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 250g/9oz raw king prawns
• peeled and de-veined
• 50g/2oz bamboo shoots
• finely sliced
• 1 tbsp sesame oil
• 1 tbsp dry sherry or rice wine
• ¼ tsp ground white pepper
• 1 tsp caster sugar
• 1 tsp salt
• 16 ready-made dim sum wrappers (available from Asian supermarkets)

Directions

• For the dips
• place the soy sauce
• sesame oil and one of the chopped red chillies into a clean bowl and whisk together.
• Meanwhile
• place the rice vinegar
• sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool
• then pour into a clean bowl.
• For the prawn dim sum
• place the prawns into a small food processor and blend to a purée. Transfer to a bowl
• add all the other ingredients
• except the dim sum wrappers
• and mix thoroughly.
• Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.
• Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes
• or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.
• To serve
• place the dim sum onto a serving plate with both bowls of dips alongside.