![](\"https:\/\/www.mostlyfood.co.uk\/Recipes\/prawnporkandvegetabl_88714_16x9.jpg\")
<\/h4>\nFrom BBC Food<\/p>\n
<\/p>\n
James Martin\u2019s dim sum of steamed prawn parcels are served with two types of spicy dip \u2013 a great starter for sharing.<\/p>\n
<\/p>\n
<\/h4>\n3 tbsp soy sauce
\n1 tbsp sesame oil
\n2 red chillies, finely chopped
\n3 tbsp rice vinegar
\n1 tbsp sugar<\/p>\n
<\/p>\n
250g\/9oz raw king prawns, peeled and de-veined
\n50g\/2oz bamboo shoots, finely sliced
\n1 tbsp sesame oil
\n1 tbsp dry sherry or rice wine
\n\u00bc tsp ground white pepper
\n1 tsp caster sugar
\n1 tsp salt
\n16 ready-made dim sum wrappers (available from Asian supermarkets)<\/p>\n
<\/p>\n
For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together.<\/p>\n
Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.<\/p>\n
For the prawn dim sum, place the prawns into a small food processor and blend to a pur\u00e9e. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly.<\/p>\n
Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.<\/p>\n
Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.<\/p>\n
To serve, place the dim sum onto a serving plate with both bowls of dips alongside.<\/p>\n
Top recipe tip
\nThe prawn mixture can be made in advance and chilled until needed. The dim sum need to be prepared at the last minute and served immediately.<\/p>\n
<\/p>\n
By James Martin<\/p>\n
<\/p>\n
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