Har Gau Recipe

Har Gau Recipes

Ingredients :


500g prawns (shrimp)

45g pork or bacon fat, rind removed finely chopped

40g fresh or tinned bamboo shoots, rinsed, drained and finely chopped

1 spring onion (scallion), finely chopped

1 tsp sugar

3 tsp light soy sauce

1/2 tsp roasted sesame oil

1 egg white, lightly beaten

1 tsp salt

1 tbsp cornflour (cornstarch)

Wrapper Dough

170g wheat starch

3 tsp cornflour (cornstarch)

2 tsp oil

chili sauce or dipping sauce

Method :

To make the filling, peel and devein the prawns and cut half of them into 1cm chunks. Chop the remaining prawns until finely minced. Combine all prawns in a large bowl. Add the pork, bamboo shoots, spring onion, sugar, soy sauce, sesame oil, egg white, salt and cornflour. Mix well and drain off any excess liquid.

To make the dough, put the wheat starch, cornflour and oil in a small bowl. Add 250ml boiling water and mix. Add a little extra wheat starch if the dough is too sticky.

Roll the dough into a long cylinder, divide it into 24 pieces and cover with a hot damp tea towel. Working with one portion at a time, roll out the dough using a rolling pin. Roll the dough into a 9-10 cm round between two pieces of oiled plastic wrap. Fill each wrapper as you make it.

Place a heaped teaspoon of the filling in the center of each wrapper. Spread a little water along the edge of the wrapper and fold the wrapper over to make a half moon shape. Use your thumb and index finger to form small pleats along the top edge. With the other hand, press the two opposite edges together to seal. Place the har gau in four steamers lined with greaseproof paper punched with holes. Cover the har gau as you make them to prevent them from drying out.

Cover and steam the har gau over simmering water in a wok, reversing the steamers halfway through, for 6-8 minutes, or until the wrappers are translucent. Serve with soy sauce, chili sauce or a dipping sauce.

Makes 24

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