Har Hom

Basic Shrimp Filling

Preparation info

  • Difficulty


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

This is a classic Cantonese filling used in various dim sum. When thoroughly blended and allowed to stand, refrigerated, for about 4 hours, it acquires an elegant and delicate taste that complements many other foods perfectly. It can be served as an hors d’oeuvre or used as a first course for a meal that may, in fact, not even be Chinese.


  • 2 pounds shrimp, shelled, deveined, washed, dried, and quartered (yielding about 1¾ pounds)
  • teaspoons salt
  • teaspoons sugar
  • ½ cup winter bamboo shoots, cut into ⅛-inch dice
  • 4 scallions, ends discarded, washed, dried, and finely sliced
  • egg whites, beaten
  • 2 teaspoons oyster sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons white wine
  • teaspoon white pepper


  1. In the bowl of an electric mixer, place shrimp and salt, and mix for 2 minutes at low speed. Add sugar; mix for another 2 minutes. Add bamboo shoots, scallions, and egg whites and mix for 2 more minutes. Add remaining ingredients and mix for 5 minutes.

  2. Place the mixture in a shallow bowl and refrigerate for at least 4 hours. (It is much easier to stuff the dim sum when the mixture is cold.) When thoroughly chilled, use it to fill the various dim sum in the 5 following recipes.

Basic Shrimp Filling can be frozen, and will keep in a covered dish for 1 to 2 weeks.