Blue pea flower dimsum stuffed with delicious prawn mix and steamed to perfection. Prawn dim amount is typically served as a small, bite-sized piece and is a popular dish in Chinese dim amount dining establishments. It is typically accompanied by a dipping sauce such as soy sauce with rice vinegar.

BLUE DIMSUMS

Components

20-25 blue pea flowers
20-25 medium prawns, cleaned up and deveined
1 tablespoon carefully chopped garlic
1/2 tbsp carefully sliced ginger
1-2 fresh red chillies, carefully chopped
1 spring onion bulb, carefully chopped with the greens
Crushed black peppercorns to taste
1/2 cup wheat starch
1/2 cup potato starch
2 tablespoons corn starch + for dusting
Oil for greasing
White sesame seeds, toasted with turmeric powder
Fresh coriander sprigs for garnish
Soy dip to serve

Technique

1. Put the prawns in a food processor jar. Add garlic, ginger, red chillies, spring onion and crushed black peppercorns. Process to a fine paste.
2. Heat 1 cup water in a pan. Add blue pea flowers and bring it to a boil. Continue to cook for 3-4 minutes.
3. Strain the water.
4. Take wheat starch, potato starch, and corn flour in a large plate. Include the blue pea water and blend well. Add 1/2 cup hot water and knead till a semi-soft dough is formed.
5. Divide the dough into little equivalent portions, shape each part into a ball. Dust the worktop with corn starch and roll it into a little disc. Cut using a little cookie cutter, put a little portion of the prawns in the centre, apply some water on the edges, bring it to the centre, press and seal. Shape it into a dimsum.
6. Heat sufficient water in a steamer. Set up the steamer basket lined with a banana leaf over it. Grease it with some oil and make some slits. Arrange the dimsum on the banana leaf, cover with a cover and steam for 6-8 minutes.
7. Arrange the dimsums on a serving plate, garnished toasted sesame seeds, and coriander sprigs. Serve hot with soy dip.

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