Prawn-Bean Curd Dumplings

Name: Prawn-Bean Curd Dumplings
Yield: Makes about 25 dumplings
Cuisine: Chinese
Ingredients: 2 dessertspoons rice wine or dry sherry; 1 dessertspoon oyster sauce; 1 dessertspoon light soy sauce; 2 dessertspoons rice wine or dry sherry; 4 fl oz (110 ml) Rich Chicken Stock; 1½ teaspoons dark soy sauce; 1 scant teaspoon cornflour, mixed with 1 scant teaspoon cold water; 1 scant teaspoon cornflour, mixed with 1 scant teaspoon cold water; 2 dessertspoons salt; 12 oz (330 g) large prawns, enough to yield 8 oz (225 g) after shelling, peeled and deveined; 8 oz (225 g) bean curd; 5 eggs; 1 dessertspoon finely chopped garlic; 2 dessertspoons finely chopped peeled fresh ginger; 1½ teaspoons salt; 1 scant teaspoon freshly ground white pepper; 8 fl oz (225 ml) groundnut (peanut) oil, for deep-frying; 1 dessertspoon finely chopped fresh ginger

Preparation info

Makes about
25
dumplings

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

These fragile, delicate, delicious dumplings are a tribute to the creativity of Hong Kong chefs. They are the most beguiling dumplings I have ever enjoyed, reminiscent of French fish quenelles, and just as ethereal. They will add a gracious and impressive note to any dinner.

Ingredients

2 dessertspoons salt
12 oz (330 g) large prawns, enough to yield</

Asia
Hong Kong (China)
China
Guangzhou
Guangdong
Dinner

Method

To clean the prawns, please follow the directions.

Coarsely chop the prawns in a food processor, about 5 seconds. Then combine the rest of the dumpling mixture and mix for 15 seconds. The dumpling mixture will be rather fluid.

Heat a wok or large deep pan until it is hot and add the oil. When the oil is hot, with a large soup spoon, scoop