Feel Ling's ASMR shrimp fun
This week, impress everyone with this dim sum recipe by chef Sophie Ya, concocted in the kitchens of the Chinese-Asian restaurant Feel Ling (Paris 16th): rice flour crepes stuffed with shrimp, carrot and Chinese cabbage, to be dipped in soy sauce as desired… Umamiam!
Schedule
Preparing the filling: Peel and devein the shrimp. Cut half of the shrimp into 3 pieces each, and chop the other half. Grate the carrot, shred the bok choy, and blanch them for 1 minute in a pot of boiling water. Drain the vegetables, rinse them under cold water, and dry them. Combine the shrimp and vegetables in a large bowl, add the remaining ingredients except for the potato starch. Mix well again, then add the starch and mix one last time.
Making the rolls: Spread the filling lengthwise along the bottom of each sheet of brick pastry. Add a very small amount of the flour and water mixture to the four corners of the sheets (to seal the roll). Roll each sheet into a uniform cylinder.
Cooking the rolls: Deep-fry the rolls for 6 minutes in a large pan filled with oil at approximately 170°C. When they are almost cooked, reheat the oil to achieve a nice color and crispy rolls.
Preparing the steamed dough: Mix the flours and potato starch, add the salt, gradually pour in the oil, then the cold water. Mix well, then spread the mixture onto a pre-oiled stainless steel tray. Bring water to a boil in a large pot. Place the tray over the boiling water and cook, covered, for 4 minutes. Let the dough cool, then place the rolls on the tray and roll them in the dough.
To assemble: Cut each roll into 3 pieces, add chives and a few toasted sesame seeds on top. Serve with a light soy sauce.
