Galangal- and lemon-infused steamed prawns
7-8 prawns (medium-sized)
2-3 kaffir lime leaves
1 tsp lemongrass,
1 tsp sesame oil
Salt and pepper to taste
8-10 rice sheets
Clean, devein and shell the prawns. Keep the tail shells aside.
Mince the prawns. Mix with finely chopped galangal, kaffir lime leaves, lemongrass and sesame oil. Season with salt and pepper.
To make the dim sums, place 1 tsp of the mixture in the middle of one rice sheet and fold the sheet in half. Pinch the edges together to seal them (and make a patterned rib). Leave one end slightly open. Stick a prawn tail half-way through the opening.
Put in a dim sum basket (or a steamer) and steam for 4 minutes. Serve hot with a spicy sauce of your choice, such as sweet pepper sauce or hoysin sauce.
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