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Dim Sum and Wokman
Dim Sum

Butterfly Shrimp

12 large shrimp
1 tbs dry sherry
2 tbs Light soy sauce
1 small clove garlic crushed
1/4 tsp Salt
1/2 tsp grated fresh ginger
1/2 c Corn starch
1 large Egg beaten
Breadcrumbs for coating
Peanut oil for deep frying

Shell and de-vein shrimp leaving tails on. With a sharp knife slit prawns along curve of back but do not cut right through. Combine wine soy sauce,crushed garlic,salt and ginger. Marinate shrimp 15 minutes. Dip prawns into cornstarch; shake off excess flour then dip into beaten egg and finally into breadcrumbs. Press gently to flatten prawns and firm on the crumb coating. Heat oil and fry prawns 2 or 3 at a time until golden brown about 2 minutes. Drain on absorbent paper and serve hot with chilli sauce if desired. Yield: 6 Servings

Chicken Shu Mai

1 lb Ground chicken
2 tbs Light soy sauce
2 tbs Dry sherry
1 tsp grated ginger
1/2 tsp white pepper
1 tbs Sesame oil
1 tbs Sugar
1 tbs Chopped scallion
1 Egg white
1 tbs Cornstarch
1 tsp Salt
4 tbs chopped bamboo shoots or water chestnuts
2 Garlic cloves, crushed
1 pk Shu-mei skins or gyoza

Mix together all the ingredients for the filling; mix them well. Place about 3/4 tablespoon of the filling in the center of each noodle wrapper and bring up the corners so that you have a little money bag. Leave the top open so you can see some of the meat. For fun you might put 1
frozen green pea on the top of each for added color. Steam in an oiled bamboo steamer for 15 minutes on high heat. Hint: Use lettuce circles for steaming small dumplings. Simply cut iceberg lettuce into small circles using a cookie cutter. Place a little circle under each dumpling
or shu-mei. No stick and lots of flavor.

Heavenly Drums
1 tsp. SALT
4 dashs TABASCO
1 cup FLOUR
Wash chicken wings & cut away each tip section. Hold each end of a remaining jointed wing & disjoint by bending elbow;don't separate. Holding fingers tightly around smaller bone press upward pushing meat from smaller section right into larger section giving wing a drumstick appearance. Repeat process w/ all wings. Combine ginger root garlic oil salt Tabasco brandy and egg in bowl & mix well. Marinate wings in mixture 2-4 hrs. at room temperature.BATTER: Combine all ingredients. Thin w/ water until the consistency is that of pancake batter For fluffier batter add 1 tsp. oil & 4 oz. beer. Fold wings into Shrimp Batter; deep fry at 360 until golden brown.Makes 6 servings

Steamed Beef Balls With Glutinous Rice
1 cup glutinous rice
1 lb lean beef
2 sliced fresh ginger root
1 small onion
1 egg
1 tbs. soy sauce
1/2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1 tsp. sherry

Soak glutinous rice. Drain well.Mince or grind beef, removing fat and tendons. Place in a bowl. Mince ginger root and onion and add. Beat egg lightly and add, along with soy sauce, cornstarch, sugar,salt and sherry. Blend well and form into walnut-size meatballs. (Do not handle meat too much; it will dry out.) Spread glutinous rice on a flat plate. Roll each meatball over rice to coat completely.Arrange meatballs on shallow heatproof dish with 1/2-inch spaces between them to allow for expansion of rice.Steam on a rack 20 to 30 minutes (see "HOW-TO SECTION"). Serve hot with dips of soy sauce and Chinese mustard.Yield: 4 Servings

Crispy Shrimp Balls
Makes 30 to 32 balls

2/3 pound medium shrimp, peeled,deveined and patted dry
1/2 cup water chestnuts

Shrimp Ball Seasonings:
1 1/2 tbs. minced fresh ginger
1 1/2 tbs. minced scallions
1 1/2 tbs. dry sherry
1 tea. toasted sesame oil
3/4 tea.
1 large egg, lightly beaten
2 tbs. cornstarch
1/4 pound thin rice stick noodles cut in 1/2" pieces
oil for deep-frying

Plum or duck sauce and hot mustard for dipping
In a food processor fitted with a steel blade, process the shrimp to a paste.Transfer to a large bowl: add the water chestnuts, seasonings, egg white, and cornstarch. Stir vigorously until a stiff paste forms. Chill thoroughly.Spread rice stick noodles evenly on a cookie sheet.Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat. Set on a cookie sheet.
Heat a wok or a deep skillet or saucepan over high. Add the oil and heat to 375 degrees F. Deep-fry the shrimp balls in batches, turning them constantly, until golden,3 to 4 minutes. Remove with a slotted spoon, drain briefly in a colander, then transfer to paper towels.
Serve the shrimp balls warm with sauce and mustard. To reheat, warm on a cookie sheet in a 375 degree F. oven, about 10 minutes.


4 servings

3/4 lb Medium Shrimp, peeled and deveined
2 tsp Cornstarch
1 tsp Sesame oil
1/4 tsp Salt
1 pinch White Pepper
3 tbs Ketchup
2 tsp Rice vinegar
1/2 To 1 tsp Oriental chili paste or sauce
1 cup Broccoli flowerets
1 tbs oil
1 tsp Minced garlic
1 tbs dry sherry
1 pinch White pepper

Rinse shrimp briefly; pat dry.In a small bowl,combine cornstarch, sesame oil, salt and a pinch of white pepper.Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 minutes.
In a small bowl, mix together ketchup, rice vinegar and chili paste. Set aside.In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender,about 1 1/2 minutes. Drain broccoli, rinse under cold water until cool then drain again. Arrange broccoli in center of serving platter; set aside.
Place a wok or 10-12 inch frying pan over high heat.When wok is hot, add oil.Add garlic and shrimp and stir-fry until shrimp turn pink, about 2 minutes. Remove half theshrimp from wok; set aside. To remaining shrimp in wok, add wine and a pinch of white pepper. Stir shrimp to coat completely then place shrimp on one side of platter.Return reserved shrimp to wok. Add chili sauce and stir to coat shrimp and heat through, about 1 minute.Spoon shrimp and sauce onto other side of serving platter. Makes 4 appetizer servings.

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