Copyright of Y Three K Publisher. All rights reserved.
Master Chef Low Kim Ong
Ingredients for skin:
150g Tang Mien flour
50g potato starch
200ml boiling water
Ingredients for filling:
200g prawn meat (diced)
50g fresh scallops (shredded)
50g TienSin cabbage (minced)
Some carrots (minced)
Some green peas
200g prawn meat (diced)
50g fresh scallops (shredded)
50g TienSin cabbage (minced)
Some carrots (minced)
Some green peas
Seasoning:
1/2 tsp salt
A dash of chicken powder
1/2 tsp sugar
1 tsp potato starch
A few drops sesame oil
A dash of pepper
1/2 tsp salt
A dash of chicken powder
1/2 tsp sugar
1 tsp potato starch
A few drops sesame oil
A dash of pepper
Method:
1. Mix well prawns, scallops and TienSin cabbage with seasoning. Set aside.
2. Mix well Tang Mien flour and potato starch. Pour in boiling water and stir quickly till a smooth dough is formed. Divide into small portions.
3. Flatten the small dough. Wrap in filling. Fold up as shown in photo. Top with carrots and green peas. Steam over high heat for 6-7 minutes.
1. Mix well prawns, scallops and TienSin cabbage with seasoning. Set aside.
2. Mix well Tang Mien flour and potato starch. Pour in boiling water and stir quickly till a smooth dough is formed. Divide into small portions.
3. Flatten the small dough. Wrap in filling. Fold up as shown in photo. Top with carrots and green peas. Steam over high heat for 6-7 minutes.
Tips:Tang Mien flour and potato starch are available at sundry shops or shops specialized in sale of vegetarian products
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