Ingredients
- 300g beef mince
- 2 long fresh red chillies, deseeded, finely chopped
- 1 garlic clove, crushed
- 3 tablespoons soy sauce
- 1 teaspoon vegetable oil
- 12 square rice paper wrappers
- 1 tablespoon caster sugar
- 1 tablespoon fresh lime juice
Equipment
- You will need a 30cm bamboo steaming basket for this recipe.
Method
- Step 1Combine the mince, chillies, garlic and 1 tablespoon of the soy sauce in a bowl. Place in the fridge until required.
- Step 2Brush a baking tray with 1/2 teaspoon of the oil to lightly grease. Dip the rice paper wrappers, one at a time, in a large shallow dish of lukewarm water for 30 seconds or until soft and pliable (do not leave the wrappers in too long or they will begin to tear). Place on paper towel to dry. Place a tablespoonful of the beef mixture in the centre of each rice paper wrapper. Bring corners together to enclose mixture and gently twist to form a pouch. Repeat with the remaining rice paper wrappers and beef mixture.
- Step 3Brush the base of a 30cm bamboo steaming basket with the remaining oil. Place the steamer over a wok or large saucepan of simmering water (make sure the base of the steamer doesn’t touch the water) and cook, covered, for 4-5 minutes or until the dim sum are cooked through.
- Step 4Meanwhile, combine the sugar, lime juice and remaining soy sauce in a small bowl. Set aside.
- Step 5Serve the dim sum with the lime soy sauce.
Nutrition
1039 kj
Energy
10g
Fat Total
4g
Saturated Fat
1g
Fibre
17g
Protein
57mg
Cholesterol
1081.21mg
Sodium
5g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Jane Charlton
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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