Dim Sum with Crabs and Crayfish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 WanTan sheets (TK)
- 100 g shrimp
- 100 g crayfish (crayfish)
- 2 spring onion (s)
- 2 carrot (s)
- Chili sauce
- Soy sauce (sweet, Indonesian)
- Sauce, (oyster sauce)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Let the wonton plates thaw (available in the Asian shop or in the wholesale market).
- Mix all other ingredients together and let stand for about 15 minutes.
- Place a wonton plate on the palm of your hand and add about 1 teaspoon of the filling to the center of the plate.
- Put some soy sauce in a small bowl and brush the corners of the leaf with it.
- Shape the leaf with the filling in your hand into a bag and the corners for approx. 30 seconds. squeeze firmly.
- Place the dim sum in a steaming basket or in the steamer insert of the wok or pressure cooker, they must not touch each other!
- Preparation in the steaming basket:
- Line the steamer basket with baking paper and place in a wok filled with boiling water (the water may touch the basket, but not the sachets).
- Preparation in the steamer insert:
- Lightly oil the steamer insert (preferably with an oil-soaked paper towel), insert the dim sum and steam according to the instructions.
- The dim sum is ready when the dough looks glassy.
- Tastes great with various sauces or as a warm component in a sushi evening
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