Recipe Ingredient
- 30 pieces round wantan skin (available at major supermarkets or wet markets)
- 100g Hong Kong mustard (choy sum or sawi)
- 1 1/2 litres chicken stock
- Filling
- Ingredients (A):
- 200g chicken meat, minced
- 75g water-chestnuts, minced
- 1 tbsp finely chopped black mushrooms
- 1 tbsp finely chopped red carrots
- 1 (17g) dried scallop, soaked until plump and chopped finely1 egg white
- Ingredients (B):
- 250g medium-sized prawns, shelled
- 1/4 tsp bicarbonate of soda
- 1 cup water
- Seasoning (C):
- 1/2 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp sugar
- Dash of pepper
- Seasoning (D):
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp light soy sauce
- Dash of pepper
- 1/2 tsp chicken stock granules
- Dash of sesame oil
- 1 tsp cornflour
- Seasoning (E):
- 1 tsp sugar
- 1/2 tsp salt or to taste
- 1/4 tsp pepper
- 1 tsp sesame oil
Instructions
- PUT shelled prawns into a mixing bowl. Combine water and bicarbonate of soda and soak prawns for 15 minutes. Wash prawns in running tap water. Drain well, then marinate with seasoning (C) for 30 minutes.
- Combine ingredients (A) in a large mixing bowl. Add seasoning (D) and mix well until mixture turns sticky.
- Take a piece of wantan skin. Place a tablespoon of filling in the centre and stick a prawn in the middle. Fold and press together. Pinch the edges. Bring chicken stock to a rapid boil. Drop in the dumplings. Cook for 3 to 4 minutes. Add seasoning (E) and throw in Hong Kong mustard. When the vegetables and dumplings are cooked, dish out and serve immediately.
