Chef Ming Chen and Chef Geoffrey Young,
Kum Koon Garden
The delicate ball creates a symphonic blend of texture with a rich mouth feel. First note is the crunch from the exterior, then a creamy smoothness from the custard, followed by the firmer textures of pork, chestnuts and mushroom. It finishes with the lingering sweetness of the shrimp. These shrimp balls are submerged just below the surface of an oil-filled wok to allow the dough to spread out, creating a bird’s nest effect.
1/4 cup egg yolk, boiled & crumbled
1 tsp butter
1/2 tsp custard powder
1/4 tsp salt
1/8 tsp white pepper
1 cup dumpling wrapper dough
1 tsp garlic, chopped
3 Tbsp ground pork
2 Tbsp Chinese mushrooms, chopped
3 tsp water chestnuts, finely chopped
1/2 cup water
3 tsp cornstarch
1 1/2 tsp sesame oil
6 large prawns (26/32 count), peeled and deveined with tail on
1. Prepare 1 cup dumpling wrapper dough according to instructions on p. 38.
2. In a mixing bowl, combine egg, butter, custard powder, salt and pepper. Knead dumpling wrapper dough into mixture until smooth. Chill for 4 hours.
1. In a sauté pan, at medium heat, stir-fry garlic for 1 minute. Add pork, mushroom, and chestnut. Let cook for 3 minutes.
2. Remove mixture from heat. Add water and cornstarch. Stir well.
3. Add sesame oil. Let cool for 2 hours.
1. Mould 3 Tbsp of dough into the shape of a bird’s nest. Press one prawn vertically into dough.
2. Place 3 tsp of filling in centre of nest and pinch dough closed, allowing shrimp tail to protrude.
3. In a wok, at high heat, bring 3 cups vegetable oil to just below its smoke point (approximately 445˚F).
4. Using a slotted spoon, submerge dumplings in oil for 3-4 minutes or until golden brown.
Yield 6 shrimp balls