Prawn dim sum

James Martin’s dim sum of steamed prawn parcels are served with two types of spicy dip – a great starter for sharing.

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For the dips

For the prawn dim sum


  1. For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together.

  2. Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.

  3. For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly.

  4. Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.

  5. Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.

  6. To serve, place the dim sum onto a serving plate with both bowls of dips alongside.

Recipe Tips

Tip: The prawn mixture can be made in advance and chilled until needed. The dim sum need to be prepared at the last minute and served immediately.