Jonny’s Dumplings from Mighty Spice Express Cookbook by John Gregory-Smith
Dim sum is somewhat of an obsession of mine. From the super-slimy rice rolls to the dry, delicate, steamed parcels of a high-brow Hong Kong hotel, I can’t get enough. The ritual of ticking the...
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Cooking tools:
- Steamer basket
- Pot
Ingredients
- 1 small handful of coriander leaves
- 1 spring onion
- ¼ tsp Chinese five-spice powder
- 150 g/5½ oz raw, peeled king prawns
- ¼ red chilli
- 2 large green savoy cabbage leaves
- 1 tsp light soy sauce, plus extra to serve
- 1 tbsp groundnut oil
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