- 5 small scallops with roes, roughly chopped
- 10 raw king prawns, peeled, deveined & roughly chopped
- 3 water chestnuts, diced
- Salt & ground white pepper
- ½ tsp sesame oil
- 1 medium egg, separated
- Small bunch of chives, ½ roughly chopped & ½ left whole
- Cornflour, to dust
- 12 small yellow egg wonton wrappers
- Groundnut oil
- Light soy sauce & chilli oil for dipping
- Mix the scallops, prawns and chestnuts together. Season to taste, add the sesame oil together with 1/3 of the egg white and squeeze together between your fingers until well mixed but with a little texture remaining. Stir in the chopped chives.
- Lay the wonton wrappers out on a work surface dusted with cornflour and divide the filling evenly amongst them. Brush around the edges of the wrappers with egg yolk then dust your hands lightly with cornflour and gather the corners of each into the middle over the mixture and twist together to seal, leaving the edges free.
- Tie a whole chive around the narrowest part on the top of each dim sum.
- Place the dim sum on an oiled heatproof plate, add a drop of water to the join on the top of each and steam in a bamboo steamer placed over a pan of water for 6-8 minutes or until just cooked through.
- Serve immediately ─ take the steamer to the table and serve with dipping bowls of soy sauce and chilli oil.
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