DIM SUM MADE EASY
Although most people have tasted dim sum in Chinese restaurants and think it is complicated and difficult to make, little do they realise how easily it can be made at home. Helen and Lisa Tse’s dim sum recipes are, without a doubt, your best guide to these mouth-watering bites from one of the world’s most popular styles of Chinese food, good enough to entice any cook into the kitchen to make what seems complicated – simple. I found them helpful and insightful even to someone who has cooked and taught Chinese cuisine for so many years. It is obvious that many of the recipes and tips have come from their collective long experience. I am certain your family and friends would be astonished and delighted with the results.
Without a doubt, Helen and Lisa have demystified and made accessible an intriguing, delectable part of one of the most ancient cuisines in the world. Their new book belongs on every serious cook’s kitchen shelf, not only for cooking but for reference as well. I, for one, will find it an invaluable addition to my library and will treasure it with each delicious bite.
Dim Sum: Small Bites Made Easy, by Helen and Lisa Tse, with photography by Gareth Morgans, is published by Kyle Books, priced £16.99.
Duck Filo Baskets (pictured above)
Makes 24 canapés- 4 spring roll pastry wrappers
- 200g roast duck meat, shredded
- ¼ cucumber, peeled and cut into 1cm dice
- 50g edamame beans
- 2 tbsp hoisin sauce mixed with 1 tbsp water
- 1 tbsp lime juice
- toasted sesame seeds, to garnish
You will need
- 2 x 12-bun muffin tins
Preheat the oven to 190C/ gas mark 5. First prepare the pastry baskets. Cut the pastry into 24 rounds using a 4cm pastry cutter and use to line the holes of two 12-bun muffin tins. Bake for 5 minutes until golden and crisp. Remove from the oven and set aside to cool in the tins.
To make the filling, combine the shredded duck, diced cucumber, edamame beans, hoisin sauce and lime juice in a bowl and mix well together. Divide the mixture between the cooked pastry shells and garnish with toasted sesame seeds.
Lisa’s tip
To toast the sesame seeds, cook in a dry pan on a medium heat for no more than 2 minutes as they burn easily.
Boiled Wonton Soup
Makes 12- 400g raw, peeled king prawns, deveined
- 1 egg, beaten
- 2 tsp light soy sauce
- 1 tsp salt
- 1 tsp caster sugar
- 1 tsp sesame oil
- 1 tbsp potato starch
- 12 wonton wrappers
- 500ml chicken stock
- 5 pak choi, leaves separated and roughly chopped
- 1 spring onion, finely diced
Combine the king prawns, egg, 1 teaspoon of light soy sauce, the salt, sugar, sesame oil and potato starch in a food processor and blitz to a smooth paste. Cover the bowl with cling film and transfer to the fridge to rest for 40 minutes.
To assemble the dumplings, peel off a wonton wrapper and place ½ tablespoon of the prawn mixture in the centre. Dab the edges with water and fold in half to form a little triangular parcel. Crimp the sides so it folds towards the centre. Arrange the finished wontons on a baking tray and transfer them to the freezer to firm up for 10 minutes.
Meanwhile, fill a medium saucepan with water and bring to the boil. Lower the wontons into the boiling water and cook for 7 minutes, stirring occasionally to stop them from sticking together. Drain well.
Heat the chicken stock in a separate pan over a high heat and season with the remaining light soy sauce. Add the cooked wonton dumplings to the boiling chicken stock and cook for a further 5 minutes. Add the pak choi and cook for a further 2 minutes. To serve, ladle the pak choi and dumplings evenly into four bowls. Pour over the chicken stock and scatter over the diced spring onion.
Lisa’s tip
You can freeze the wontons once they are made and use a portion at a time to make the soup. They are perfect for a light supper or when you get home late after work.
Honey Sesame Salmon and Tomato Kebabs
Makes 12 kebabs- 550g skinless salmon fillet
- 2 tsp sea salt
- 500g cherry tomatoes
- 6 courgettes, cut into 2cm rounds
- rocket leaves and lime wedges, to serve
For the marinade
- 5 tbsp clear honey
- 2 tbsp Shaoxing rice wine
- 1 tsp light soy sauce
- juice of 1 lime
- 1 tsp sesame oil
- ½ tsp dried chilli flakes
You will need
- 12 wooden skewers, soaked in cold water for 30 minutes
Cut the salmon into 3cm cubes and season all over with the salt. Combine the ingredients for the marinade in a small bowl.
Thread the cubes of salmon onto the wooden skewers, alternating them with the tomatoes and courgettes. Using a pastry brush, baste the kebabs with some of the marinade and arrange on a plate. Cover with cling film and transfer to the fridge to marinate for 30 minutes.
Preheat the oven to 180C/ gas mark 4 and place the skewers on a baking tray. Bake for 10 minutes, turning them so they cook evenly. Serve on a bed of rocket, accompanied by lime wedges.
Lisa’s tip
You can also griddle the kebabs for 3-4 minutes but they cook very quickly, so constantly keep an eye on them to prevent burning.