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  The DIMSUM rising

The DIMSUM rising

AGE CORRESPONDENT
Published : Jun 23, 2016, 10:51 pm IST
Updated : Jun 23, 2016, 10:51 pm IST

Steamed or fried, the portly dimsum is replete with the seasonal best and here’s how you can make your own basket

Scallops and Prawns sui mai
 Scallops and Prawns sui mai

Steamed or fried, the portly dimsum is replete with the seasonal best and here’s how you can make your own basket

Chicken coriander dumpling For the dough:

Potato starch 50 gm, wheat starch 60 gm, warm water 40 gm

For the Filling: Chicken leg boneless 20 gm Potato starch 4 gm Fresh chopped coriander 5 gm Salt 2 gm Crushed black pepper 1 gm Sesame oil 5 gm Sunflower oil 5 gm

Method Take a bowl, add potato starch and wheat starch and make a dough with warm water and set a side. Chop boneless chicken leg into small cubes, add into a bowl and mix ingredients. Cut dough into small pieces, roll it out, fill the filling and shape accordingly. Steam the dumpling for four minutes and serve hot with a chilli sauce. Chef Myo Zaw Aung, executive chef, High Ultra Lounge

Scallops and prawns sui mai Ingredients Scallops 2 pcs, prawns 80 gm, castor sugar 10 gm, sesame oil 5 ml, salt 5 gm, aromat powder 10 gm, cornflour 15 gm, wonton wrapper 4 nos, sambal oeleke 15 gm, mixed micro greens to garnish

Method Chop prawns. Add castor sugar, sesame oil, salt and aromat powder. Add cornflour to bind. Make sui mai out of the filling Slice scallops into two parts and place each one on top of the sui mai Steam sui mai and serve hot on a plate with sambal oeleke Garnish with micro greens. Rahul Hajarnavis, culinary director at Shiro.