Har kau or kau che

Har kau or kau che

Prawns in translucent pastry

By
From
The Complete Asian Cookbook
Makes
20
Photographer
Alan Benson

Filling

Ingredients

Quantity Ingredient
185g raw prawns, peeled, deveined and chopped
2 tablespoons ham or bacon fat, chopped
2 tablespoons bamboo shoot, finely chopped
2 spring onions, thinly sliced
1/2 teaspoon fresh ginger, finely grated
3 teaspoons cornflour
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon sugar

Pastry

Quantity Ingredient
150g plain flour
60g cornflour
1 tablespoon lard
sesame oil, for brushing

Method

  1. To make the filling, combine all of the ingredients in a large bowl, mixing well to combine. Set aside.
  2. To make the pastry, mix together the flour and cornflour in a bowl. Put the lard and 250 ml water into a small saucepan, bring to the boil. Remove from the heat and allow to cool slightly then pour all but 2 tablespoons of the water onto the flour. Mix well and as soon as it is cool enough to handle knead to a smooth, pliable dough. Divide into two equal portions and mould each into a 12 cm log, with a 3 cm diameter. Wrap each log in plastic wrap to prevent the surface from drying out.
  3. Working with one log at a time, cut into 1.5 cm slices and flatten with a lightly greased metal spatula. Roll out to make a thin circle with a 10 cm diameter. Put a teaspoonful of filling on each circle and fold over the pastry to make a half-moon shape, pinching the edge to seal. Brush the tops lightly with the sesame oil. Repeat with the remaining dough and filling.
  4. Cut 10 cm squares from a sheet of baking paper and brush with a little sesame oil. Place a pastry over each square and arrange in the top layer of a steamer basket. Steam for 12 minutes, or until translucent. Serve hot with sauces for dipping, if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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