We take a bite out of the Dim Sum Festival at Spices, JW Marriott Juhu with this recipe for very fancy-sounding and super delish Steamed Hao Gao Crystal Prawn Dumpling with Asparagus. Dental maths, anyone?

Ingredients:

For the filling:

600gm prawns, 100gm asparagus, 8gm salt, 8 gm chicken powder, 20 gm sugar, 20 gm potato starch.

For the dough:

600gm dim sum flour, 300gm potato starch, 50gm sesame oil, 50 gm cooking oil.

Method:

For the filling:

Wash and clean the prawns before draining. Season with salt and mix well. Add in chicken powder and sugar, finally adding in potato starch, asparagus and sesame oil. Cook in cooking oil.

For the dumplings:

Place the dim sum flour and potato starch in bowl and mix. Slowly add hot water, turning the mixture into a soft dough. Create shell-shaped skins using about 40 gm of flour for each. Fill these with approximately 40  gm of the prawn filling, and steam in a dim sum basket for approximately 3 minutes.