Prawn Dim Sum with Chilli Dipping Sauces

  • Serves : 4
  • Makes : 16
  • Type : Starter


  • dipping sauce
  • 3 tbsp rice vinegar 
  • 1 tbsp  sugar 
  • 2  red chillies  deseeded and finely chopped
  • 3 tbsp soy sauce 
  • 1 tbsp sesame oil 
  • dim sum
  • 250g raw prawns peeled and de-veined
  • 50g tinned bamboo shoots drained and 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 9cm dia. dim sum wrappers 
  • 1 tbsp groundnut oil 
  • 150ml water 


  1. Place the rice vinegar, sugar and half the chilli into a small pan and heat until the sugar dissolves. Remove from the heat and allow to cool before pouring into a dip bowl.
  2. Whisk the soy sauce, sesame oil and remaining chilli together and pour into a dip bowl.
  3. Puree the prawns in a food processor. Place in a bowl and add the bamboo shoots, sesame oil, dry sherry or rice wine, pepper, sugar and salt then mix thoroughly.
  4. Lay the wrappers out and, using your finger, dampen the edges with water. Place a small spoonful of prawn mixture in the centre of each one and fold the wrapper in half to create a semi-circle. Press the edges together then crimp to seal.
  5. Heat the oil in a lidded wok and cook the dim sum until lightly browned. Pour in the water, cover and cook for about 7 minutes until they are translucent.
  6. Remove from the wok and serve immediately with the dips.