This is the first time I’ve made dim sum and I was pretty impressed with myself, so I thought I’d share it. Plus, I made a vow to post more frequent, short posts on here, so here goes.
As usual, I merged a few different recipes and added my own je ne sais quoi, and it was ace.
I used the ready-made wrappers, of course (who’s gonna make those from scratch, seriously?!) and filled them with raw tiger prawns, carrot, spring onions and the usual oriental seasoning, all blitzed in the KitchenAid.
Then I made a broth, totally winging it, with miso paste, a block of pierced fresh ginger to infuse it, fresh red chilli, spring onions and fresh coriander.
My guests loved it (I served it as the starter), so I’ll definitely be doing it again, even if it is a bit fiddly. Great way to cook something impressive for a group but on a reasonable budget, as a little goes a long way. Healthy but pretty filling too. Thumbs up!
I won’t patronise you with the recipe. I also can’t remember what I did. But it was a combination of this recipe from James Martin on the BBC website and this one from the Hairy Bikers, also on the BBC website - I like to take my inspiration from the authentic dim sum aficionados out there. Along with a few little flourishes if my own. If you can’t get creative with dim sum, then when the hell can you?
FYI, for the main I served Chinese pork belly (from the brilliant Godfreys in Highbury – all free range, sourced from farms with high welfare and husbandry standards – very important) and a zesty, crunchy Vietnamese noodle salad. Yum. So yum, in fact, that we demolished it before I could take any photos. Next time…