Savoy dim sum rolls
This is my take on a fresh, warming and satisfying prawn dim sum. With cabbage. And pumpkin – yum!
Savoy cabbage − 1, roughly torn and steamed
Pumpkin− 1, small, roasted whole
Small coldwater prawns – 250 g
Green chilli – ⅓, deseeded and minced
Ginger – 3 cm, minced
Chinese rice wine vinegar – ½ teaspoon
Mirin – 2 tablespoons
White cabbage – 1, grated
Cumin powder – 1 teaspoon
Black onion seeds – 1 teaspoon
Mustard seeds – ½ teaspoon
Coriander seeds – ½ teaspoon
Maggi coconut milk powder – 1 tablespoon
Spring onion – 2, chopped diagonally into thin discs
Fresh coriander – a handful
1. Roast the pumpkin (whole, without oil, of course) in the oven until very soft, for around 40 minutes at 200°C . Then remove skin and seeds, and mash with a bit of salt.
2. Steam the savoy cabbage leaves with a bit of salt until very soft.
3. Combine the ginger, chilli, prawns, mirin and rice wine vinegar in a small bowl, and set aside.
4. In a large wok, add 1 spray of rapeseed or sunflower oil, black onion seeds, mustard seeds and coriander seeds and toast on low heat.
5. Add the grated white cabbage, bit of salt, cumin powder and splashes of water until the cabbage is cooked.
6. Add in the prawn mixture, and cook until the prawns are pink (this should not take more than a couple of minutes).
7. Add in the mashed pumpkin, coconut milk powder and mix well. Cook on low heat for a further 5 minutes.
8. Turn off the heat and mix in the spring onion and coriander
9. Roll up the mixture in the steamed savoy leaves and serve with a sweet soy sauce dip.