Spot Prawn Ha Gow
From Todd Bright, executive chef of Wild Rice
1 pound (454 g) B.C. spot prawns
1 teaspoon (5 mL) fresh ginger, grated on micro-plane
1/4 cup (60 mL) green onions, finely diced
1/4 cup (60 mL) water chestnuts, minced*
1 tablespoon (15 mL) sesame oil
2 tablespoons (30 mL) oyster sauce
Freshly ground pepper
8 ounces (225 g) hagou flour*
1/2 cup (125 mL) red vinegar
1/2 cup (125 mL) mirin
1 tablespoon (15 mL) cilantro, chiffonaded
Peel prawns and, using a small knife, split each prawn in half lengthwise along the back and remove the intestinal tract.
Using a cleaver, dice the prawns into large chunks, then smear them on the chopping board with the side of the cleaver. Chop finely. If you don’t have a cleaver, mince them very fine.
Place minced prawns in a mixing bowl and add ginger, green onions, water chestnuts, sesame oil, oyster sauce and pepper and green onions until the ingredients bind together.
Make up the hagou flour into a dough as per the directions on the packet.
Make sure your working space is well oiled and knead the dough until it becomes shiny and not sticky.
Separate the dough into half-ounce (15 g) chunks and roll out each dough chunk very thinly, until it almost becomes translucent.
Cut out a round of the dough using a 10cm pastry cutter to make each hagou wrapper.
Place a large spoonful of the prawn mixture into the centre of the wrapper.
Fold one side over to touch the other, roll onto its back and crimp the edges together to seal.
Steam for 6 minutes in a bamboo steamer basket.
Combine the red vinegar, mirin and cilantro in a small bowl and whisk together. Serve on the side with the hagou.
Makes 16 pieces
(* Available in Asian grocery stores like T&T or Osaka supermarkets. Hagou flour is a mix of rice and tapioca starch. Follow directions on the back of the package for the dough using about half the package of flour.)