Bought a kilo of prawns from the market this morning. Used abt half to make kar kow for the family. This time don't know why the skin after steaming break very easily. Maybe because I rolled the skin too thin. But then I don't like my har kow to have thick thick skin. Haiz...
Fillings: (I used Yochana's recipe for the filling)
300 gm prawns, shelled, cleaned wiped dry and chopped
50 gm bamboo shoot or water chestnut dice fine (I omitted this)
1/4 tsp sal
1 tsp chicken granules/powder
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp pepper
1/2 tbsp corn flour (to be added last)
Mix all ingredients together.
(Note: Instead of chopping the prawns up, I used my KA with the K-beater to mix the ingredients till the prawns has broken up to the size I want.)
150 g wheat starch
70 g potato starch
200-220 g boiling hot water (make sure it is boiling)
Mix both flours in a mixing bowl. Pour boiling hot water into the flour and mix well into a dough. Put dough onto the working area and knead further with some extra potato starch until dough is ready to be used. Take a small piece of dough and roll it out into a round shape. Put some filling and wrap up. Steam har kow for 6 mins at least to make sure the prawns are cooked. Remember to oil the plate or the paper you use to line the tray or bamboo steamer to avoid sticking.