Prawn dim sum recipe
 James Martin’s dim sum of steamed prawn parcels are served with two types of spicy dip – a great starter for sharing. 3 tbsp soy sauce1 tbsp sesame oil2 red chillies, finely chopped3 tbsp rice vinegar1 tbsp sugar 3 tbsp soy sauce 1 tbsp sesame oil 2 red chillies, finely chopped 3 tbsp rice vinegar 1 tbsp sugar 250g/9oz raw king prawns, peeled and de-veined50g/2oz bamboo shoots, finely sliced1 tbsp sesame oil1 tbsp dry sherry or rice wine¼ tsp ground white pepper1 tsp caster sugar1 tsp salt16 ready-made dim sum wrappers (available from Asian supermarkets) 250g/9oz raw king prawns, peeled and de-veined 50g/2oz bamboo shoots, finely sliced 1 tbsp sesame oil 1 tbsp dry sherry or rice wine ¼ tsp ground white pepper 1 tsp caster sugar 1 tsp salt 16 ready-made dim sum wrappers (available from Asian supermarkets) Method For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together.Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly.Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.To serve, place the dim sum onto a serving plate with both bowls of dips alongside. For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together. For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together. Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl. Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl. For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly. For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly. Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges. Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges. Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately. Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately. To serve, place the dim sum onto a serving plate with both bowls of dips alongside. To serve, place the dim sum onto a serving plate with both bowls of dips alongside. Recipe tips Tip: The prawn mixture can be made in advance and chilled until needed. The dim sum need to be prepared at the last minute and served immediately.