salmon spinach dim sum

Preparation time 30 minutes, plus cooling Cooking time 20 minutes low-calorie cooking spray 1 carrot, finely diced 1 tablespoon peeled and finely chopped fresh root ginger 1 garlic clove, crushed 4 spring onions, finely chopped 1/2 teaspoon sesame oil 100g(31/2 oz)baby spinach leaves, finely shredded 250g(8 oz)piece of skinless salmon fillet whites co 2 tablespoons cornflour 28 fresh wonton wrappers 4 tablespoons Shaoxing rice wine 4 tablespoons light soy sauce salt Spray a nonstick frying pan with cooking spray and heat over a medium heat. Add the carrot, ginger, garlic and spring onions and cook, stirring for 5 minutes. Stir in the sesame oil and spinach and cook for a few seconds until the spinach has wilted. Increase the heat and cook for minute until any liquid has evaporated. Leave to cool.

Puree the salmon in a food processor. Whisk the egg white with the cornflour in a large bowl, then add the salmon, the vegetable mixture and salt to taste and mix thoroughly.

Spoon 1 teaspoon of the fish mixture in the centre of a wonton wrapper. Dampen the wrapper edges with water and bring up the sides around the filling. Pinch the the top to seal. Repeat with the remain-ing wrappers and fish mixture. (You can refrigerate, covered with clingfilm, for up to 12 hours before cooking.) Place without touching in a stacking bamboo steamer lined with nonstick baking paper, cover and steam(see Steamer) for 8-10 minutes until cooked through. If you don’t have stacking baskets, steam in 2 batches and keep the cooked batch hot over a saucepan of simmering water while cooking the sec-ond batch.

Meanwhile, mix the rice wine and soy sauce together in a small bowl and serve with the dim sum.

For sweet chilli dipping sauce, place 1 deseeded and chopped red pepper, 2 halved red chillies, 100g(31/2 oz)caster sugar and 100 ml (31/2 fl oz) each of rice vinegar and cold water in saucepan. Bring to the boil, then simmer for 30 minutes until it turns pinkish. Cool, then process in a blender until smooth. Return to the pan and simmer for 20 minutes until slightly sticky. Cool and serve.

qingquang

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