bpb’s dim sum class at San-Qi was super, but don’t think we forgot about you. Here’s a prawn ha gao recipe from the class of 2012, courtesy chef Xiao Feng Shi and Executive Chef Clinton Cooper. Enjoy!

Ingredients

300 gms potato starch                                                 

450 gms wheat flour                                                  

800 gms hot water

500 gms prawns (diced)

65 gms salt

160 gms sugar

65 gms chicken powder

20 gms white pepper powder

10 gms sesame oil

20 gms spring onion oil

90 gms potato starch

Method

For the skin:

Heat the water in a pan. Mix both the flour and the potato starch in a dry vessel. Slowly add in the hot water to the mixture and keep mixing using a wooden spoon until it forms dough. Place it on a clean surface and start to knead the dough until it becomes soft. Remove a small portion of the dough and neatly cover the rest in a cling wrap. Knead it again on a flat, smooth board and roll it in to the shape of a log. Using the flat surface of a chopper, shape the dough to form a round skin. Make sure the chopper is slightly oiled so that the skin does not stick to the chopper.

For the filling:

Using the flat surface of the chopper, flatten the prawns. Mix in all the ingredients with the prawns in a clean bowl. Place the mixture in the centre of the skin. Fold the skin into half but keep the mouth open. Now carefully create frills on one side of the half and press it against the plain half of skin, to make a neat ha gao. Repeat this process for all the pieces. Steam these for a minimum of 4 minutes and serve immediately.