Cooking with Lounge | Rice Paper Dim Sum
Cooking with Lounge | Rice Paper Dim Sum
Dim sums for dinner
Currently, Chilli Seasonss offers a dim sum Sunday brunch (seven varieties of dim sums followed by fried rice or noodles and jasmine tea). The brunch starts at noon and is on until to 4pm and costs Rs775 per person. For reservations contact: 011-24618358
Rice Paper Dim Sum
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/Content/Videos/2009-02-09/Ricepaper.flvf046ce04-f445-11dd-9781-000b5dabf636.flvIngredients:
200g coarsely chopped chicken (preferably leg portion)
8 sheets of rice paper
2 pieces of black mushrooms, chopped finely
1 tbsp sesame oil
1 tbsp chopped celery
1 tbsp fried garlic slices
1 tbsp soya sauce
Salt to taste
A pinch of white pepper
Method
Soak the rice paper sheets in cold water for about a minute. Mix chopped chicken, black mushrooms, celery, sesame oil and a pinch of pepper powder and salt. Place the soaked rice paper sheets on a flat surface and pat dry it with paper towel. Put the chicken mixture in the centre .Fold the rice paper roll from all sides. Now place in a steamer for 10-12 minutes. Once done, cut the roll into smaller pieces. Serve with peanut sauce and fried garlic slices.
Corn and Shitake Sui Mai
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/Content/Videos/2009-02-09/SuiMai.flvecd5c086-f445-11dd-9781-000b5dabf636.flvIngredients:
12 wonton sheets
100g corn kernels
4 pieces of black mushrooms, finely chopped
75g tofu
1 tbsp sesame oil
1 tbsp chopped green chillies
1 tsp soya sauce
1 tbsp coriander stems finely chopped
1/2 tbsp corn flour
1 tbsp chopped spring onion
Salt to taste
A pinch of white pepper
Method
Break up the tofu bar. Add mushrooms, pepper, spring onions, sesame oil, green chillies, corn and coriander stems. Mix well. Add corn flour and soya sauce. Now fill up the wonton sheets with the mixture and tuck in the sides. Do not seal from the top. Place in a cane basket and put in the steamer for about 10 minutes.
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