Preparation : 1h30 min / 3-4 persons ( 12 pieces )
PASTRY ( ingredients for 1 dough roll: you will need to make 2 dough rolls one after the other ) : 3 oz of wheat starch / 1 tbsp of tapioca wheat / 8 tbsp of water / 1 tbsp of oil
STUFFING : 9 oz of raw prawns / 1 tbsp of bamboo sprout / 1 peeled ginger piece ( a thumb size ) / 1 tbsp of clear soy sauce / 1 tbsp of rice wine / 1 teaspoon of sugar / 1 teaspoon of oil / 1 large pinch of pepper / 1 teaspoon of sesame oil / 1 large teaspoon of corn starch
DIPPING SAUCE : 2 tbsp of clear soy sauce / 2 tbsp of rice vinegar
STEP 1 : Coarsely chop the prawns and chop finely both the drained bamboo and the peeled ginger. Season with the soy sauce, the rice wine, the sugar, the sesame oil. Aggregate with the starch and a little oil. Save it for 30 minutes in the fridge.
STEP 2 : Boil some water, add some oil and gently pour it on the wheat and the starch in a salad bowl with a pinch of salt.
Work with chopsticks to incorporate everything then manually when the mixture is colder during 5 minutes until the pastry is put into shape.
The pastry must not be either too solid or liquid : depending upon your dosage, do not put all of the water as the whole should be fairly compact.
Roll it into a ball and leave to rest for 15 minutes under a damp cloth.
STEP 3 : Using a pastry brush, lightly oil the kitchen counter. Take out the pastry ball and knead it with both hands to obtain a 6 in homogeneous dough roll.
Then cut a 0,8 in piece with a knife, and leave the remaining under the damp cloth. Work the 0,8 in piece to form a round shape.
Spread out slowly the dough with a rolling pin to form a 4 in round shape that you will equalize with a cookie cutter : your pastry circle should not be too thin.
Make a few circles more.
STEP 4 : Place 1 teaspoon of stuffing in the middle of a pastry circle and seal the ends by connecting both parts of the circle and firmly pinch the pastry.
Pull back both ends to shape a croissant.
Start again with the other pastry circles.
STEP 5 : While heating the water for the steam cooking, prepare the dipping sauce by mixing in a bowl the soy sauce and the rice vinegar.
As soon as the water boils, put the Har Gau in it and let them cook for 10 minutes.
The translucent part of the raviolis with the orange colour of the shrimps indicates that they are ready.
Don’t forget to put a lettuce leaf or some lightly oiled greaseproof paper before placing the Har Gau in the basket so they don’t stick.
Start the second dough roll when finishing the first one to make the other raviolis.