Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h 30 min total110 min hands-onServes 4Hard
34 more verified cooks and this recipe costs $2.99
RISING → POPULARA wrapper of pure starch, scalded not kneaded, thin enough to read the prawn through.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Wheat starch000 g
Tapioca starch000 g
Boiling water000 g
Pork lard000 g
Prawns000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Prawn size, freshness and the salt-water rinse
Pressing wrappers with the flat of a cleaver
Steamer setup and lining that does not stick
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 23 of the 27 carry a photo of what it should look like at that moment, and 8 carry a short clip for the parts a still cannot show.
Hardest step: pleating without tearing the wrapper — step 16 of 27.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Lam Kwok-wing watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Working the dough while it is still too hot to hold
Oiling the bench instead of flouring it
Why they steam for exactly six minutes
The exact water temperature that gelatinises the starch, and the fold count that lets the wrapper stay translucent.
Written by Lam Kwok-wing. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
16 people cooked it, 82% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 34 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
