Barbecued pork and prawn dim sims

Lightly charring the halved dim sims on the barbecue gives them a delicious crispiness. This pork mince and prawn recipe is perfect for weekend parties.

Recipe «Barbecued pork and prawn dim sims» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 green shallots, 125g pork mince, 125g raw prawn meat, finely chopped, 50g purple wombok or green wombok , finely chopped, plus 4-6 large leaves, extra, to serve, 3 water chestnuts, finely chopped , 10g dried shiitake mushrooms, soaked, finely chopped, 1 garlic clove, crushed, 1 tsp finely grated fresh ginger , 1/4 tsp Chinese five spice, 1/2 tsp sesame oil, 1 egg white, 1 tbsp cornflour, 20 egg wonton wrappers, 2 tbsp lemon juice, 1 tbsp soy sauce, 1/2 tsp sesame oil.

Ingredients:

• 2 green shallots 
• 125g pork mince 
• 125g raw prawn meat, finely chopped 
• 50g purple wombok or green wombok , finely chopped, plus 4-6 large leaves, extra, to serve 
• 3 water chestnuts, finely chopped 
• 10g dried shiitake mushrooms, soaked, finely chopped 
• 1 garlic clove, crushed 
• 1 tsp finely grated fresh ginger 
• 1/4 tsp Chinese five spice 
• 1/2 tsp sesame oil 
• 1 egg white 
• 1 tbsp cornflour 
• 20 egg wonton wrappers 
• 2 tbsp lemon juice 
• 1 tbsp soy sauce 
• 1/2 tsp sesame oil 
• 1 fresh small red chilli, deseeded, finely chopped 
• 1/2 tsp caster sugar 

Instructions

1. For the dipping sauce, combine all the ingredients in a bowl and set aside until serving to allow the flavours to develop.
2. Thinly slice the green section of the shallots diagonally and reserve. Finely chop the white section and place in a large bowl.
3. Add the pork, prawn, wombok, water chestnut, shiitake, garlic, ginger, five spice and oil to the bowl. Use your hands to mix until well combined. Combine the egg white and cornflour in a small bowl. Add to the mince mixture and mix until well combined.
4. Use a 7.5cm round pastry cutter to cut discs from the wonton wrappers. Hold 1 wrapper in the palm of your hand. Place 1 tablespoon mince mixture in the centre of the wrapper, then fold up to form a round pouch. Pinch around the sides to almost enclose the filling, leaving the top exposed. Repeat with remaining wonton wrappers and mince mixture.
5. Place a steamer lined with baking paper over simmering water. In 2 batches, cook dim sims for 5 minutes, until just cooked through. Set aside to cool slightly.
6. Preheat a barbecue grill or chargrill pan on medium-high. Cook the extra wombok leaves for 1-2 minutes each side or until slightly charred. Transfer to serving plates. Carefully cut the dim sims in half lengthways and spray with oil. Cook, cut side down, for 1 minute. Turn over and cook for 1-2 minutes or until lightly charred. Divide among the wombok leaves. Sprinkle with the reserved green shallot and serve with the dipping sauce.