Spot Prawn Ha Gow

special equipment:
Micro-plane grater
Heavy cleaver
Bamboo steaming basket

method: 

• Peel prawns and using a small knife, split each prawn in half lengthways along the back and remove the intestinal tract.  
• Using a cleaver, dice the prawns into large chunks, then smear them on the chopping board with the side of the cleaver.Chop finely (or if you don’t have a cleaver, mince them very fine). 
• Place minced prawns in a mixing bowl and add ginger, green onions, water chestnuts, sesame oil, oyster sauce and pepper and green onions.
• Mix well until the ingredients bind together. 
• Make up the ha gow flour into a dough as per the directions on the packet. 
• Make sure your working space is well oiled and knead the dough until it becomes shiny and not sticky. 
• Separate the dough into half ounce chunks and roll out each dough chunk very thinly, until it almost becomes translucent. 
• Cut out a round of the dough using a 10cm pastry cutter to make each ha gow wrapper. 
• Place a large spoonful of the prawn mixture into the centre of the wrapper.
• Fold one side over to touch the other, roll onto its back and crimp the edges together to seal. 
• Steam for 6 minutes in a bamboo steamer basket.
• Combine the red vinegar, mirin and cilantro in a small bowl and whisk together.
• Serve on the side with the ha gow.

*available in Asian food stores or the Asian food section of larger supermarkets