Dim Sum with Shrimp Filling

Ingredients

• 24 Wan‑Tan or spring roll wrappers (frozen)
• 1 bunch chives
• 250 g sea crab (frozen)
• 1 tbsp butter
• 80 g water chestnuts (canned)
• 1 bunch scallions
• 2 shallots
• 1 clove garlic
• 30 g glass noodles (cooked)
• 1 small red chili pepper
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tsp fish sauce
• oil for frying

Instructions

1. 1.

   Wash the chives, shake dry and set aside 24 long stems to bind the wrappers. Cut the rest into fine ribbons. Peel and finely chop the shallots. Trim and slice the scallions into thin rings. Peel and slice the garlic into very thin slices. Heat butter in a pan and sauté the shallots, scallions and garlic. Add the crab, briefly stir‑fry, then season with soy sauce, oyster sauce and fish sauce. Fold in the chives and glass noodles, taste, set aside to cool.

2. 2.

   Let the wrapper sheets thaw under a damp kitchen towel, lay them side by side, and spoon filling into each center. Gather the sides upward over the filling, pinch together at the top, and secure with chives (tie).

3. 3.

   Heat oil in a wok or deep fryer and fry the filled wrappers portionwise until golden brown. Serve with sweet‑sour sauce or other Asian dips as desired.