▪ 200g white shrimp
▪ 110g wheat flour
▪ 1/2 a carrot
▪ 2 tablespoons of white sesame
▪ Soy sauce
▪ Spring onions
▪ Neptune Light premium cooking oil
Wash the spring onions and slice into pieces. Clean the shrimp and crush in a pestle and mortar, then put into a bowl, add the spring onions, ginger, white wine, pepper, soy sauce, white sesame and Neptune Light premium cooking oil and mix well. Wash, peel, and thinly slice the carrot.
In a large bowl, mix the flour, tapioca, salt, and cooking oil together, slowly pour in the hot water and knead until smooth. Divide the dough into small, even pieces. Roll out each piece of dough, wrap the shrimps into a sealed package, and fold the dimsum edge from left to right.
Put a steamer on the stove, bring the water to the boil and when it starts to steam layer the carrot pieces in the bottom of the pot, one after another, then put the dimsum pieces on top. Cook the dimsum for about 10 minutes or until the dough is transparent. Take the shrimp dimsum out, and serve hot with soy sauce to dip.