Duck and Shrimp Dim Sum

Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Duck and Shrimp Dim Sum

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    1 small jicama or turnip, peeled and cut in chunks 1 tbsp black sesame seeds
    1 small carrot, peeled 1 tbsp black or balsamic vinegar
    2 spring onions, trimmed 1/2 tsp toasted sesame oil
    30 g (1 oz) peeled shrimps or small prawns 1 tbsp tamari
    1 skinless duck breast, cut in pieces 12 outer pak choi leaves (from 2-3 heads)
    60 g (2 oz) diced pancetta (Italian bacon) 12 thin slices fresh, hot red chilli
    1 tsp minced ginger Sweet chilli dipping sauce for serving


    Prep: 45 min Total: 45 min
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    • 1

      With the machine of a food processor running, drop the jicama or turnip, carrot, and spring onions into the bowl, followed by the shrimp, duck, and pancetta. When finely minced, add the remaining ingredients, except the pak choi, chilli, and dipping sauce, and pulse to mix.

    • 2

      Blanch the pak choi leaves in boiling water for 45 seconds. Drain, rinse with cold water, and drain again.

    • 3

      Take one leaf at a time and gently spread out on kitchen paper. Pat dry. Put a small spoonful of the filling on the green part of the leaf. Fold in the green edges, then wrap the white stem up and over, then around underneath the filling, so the package is sitting in the cup of the white stem. If necessary, gently straighten out the sides of the green so the filling is almost covered.

    • 4

      Place the dim sum in a bamboo or other steamer. Cover and steam for 5 minutes.

    • 5

      Serve in Asian soup spoons, with a small amount of sweet chilli dipping sauce in the bottom of each spoon and garnished with the chilli slices. Alternatively, arrange the dim sum on a platter, garnish each with a slice of chilli, and put a small bowl of dipping sauce in the centre.

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