Dim Sum and Snacks Recipes - Prawn Gow Gees

Ingredients

• 250 g raw prawn meat, roughly chopped

• 4 spring onions, finely sliced

• 1 tablespoon grated ginger

• 2 tablespoons sliced water chestnuts, drained and chopped

• 3 teaspoons corn-flour

• 2 teaspoons sesame oil

• 1 teaspoon soy sauce

• 1/2 teaspoon caster sugar

• salt and pepper, to taste

• 30 gow gee dough rounds

• sesame oil, extra, for glazing

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Method:

1. Mix the prawn meat, sprig onions, ginger and water chestnuts in a bowl. Put the corn-flour, sesame oil, soy sauce, sugar, salt and pepper in another bowl; blend to a smooth paste, then stir into the prawn mixture.

2. Work with one dough round at a time and keep the rest covered. Hold a dough circle in the palm of your hand (this will keep the pastry warm) and put a rounded teaspoon of filling in the centre. Bring up two sides to meet and press the edges to seal. Press the gow gee firmly down on the bench to make a flat base and twist both sides down to form a crescent. Brush very lightly with sesame oil. Place on an oiled baking tray.

3. Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the gow gees on the paper, spacing them well apart. (They may need to be cooked in batches.) Cover the steamer and cook over a pan of simmering water for about 8 minutes or until the dough is slightly puffy and translucent. Serve immediately with sesame oil mixed with soy sauce, if desired.

Note: Steam gow gees within 1 hour of making-if the pastry becomes wet it is impossible to use. Freeze in single layers for up to 3 months. Do not defrost before cooking, but allow about 2 minutes extra cooking time.