Shrimp Bamboo Dumplings ( Ka Noom Guy Chai Nor Mai )

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Plenty of texture in these dumplings, the main flavours are prawns and the main texture chopped bamboo.

Ingredients
50 gms Bamboo ( Either Precooked or Tinned )
50 gms Soya Beansprouts
20 gms Dried Shrimp
10 Prawns
2 Teaspoons Salt
2 Tablespoons Light Soy Sauce
1 Teaspoon Sugar
1/3 Teaspoon White Peper
4 Garlic Cloves
1 Tablespoons Oil

Ingredients for Dough
150 gms Rice Flour
20 gms Sticky Rice Flour
1 Teaspoon Cassava Starch Flour
1 Tablespoon Oil
350 ml Water

Preparation
1. Clean the prawn and chop. Chop the bamboo finely and also chop the garlic.
2. Fry all the ingredients except the beansprouts in a little oil for 2 minutes to cook them. Then leave to cool. Chop the beansprouts and add to the filling once it has cooled.
3. Make the dough: In a saucepan, mix all three flours together, add the water and oil and stir until mixed. Heat on a low heat, stirring all the time until the flour forms a very thick dough. Take off the heat and leave to cool.
4. Dust your hand with cassava starch to stop it sticking, pinch off pieces of dough (about 20gm pieces) and roll them in the palm of your hand to form a ball.
5. Flatten the ball in your hand, spoon the mixture into the middle and fold up the sides to close the ball.
6. Steam for 5 minutes, I like to put a little oiled tinfoil into the steamer, with holes cut in it, to stop them sticking.

Serve With
Dark Soy Sauce and Chopped Chilli

Ingredients for Dark Soy Sauce
2 Tablespoons Dark Soy Sauce
1 Tablespoon Vinegar
1 Teaspoon Sugar
1 Teapoon Salt
1 Teaspoon Chopped Chilli

Preparation
1. Mix all ingredients together and heat until the sugar and salt have dissolved, then serve.

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