DILMAH MINT TEA CAVIAR WITH BACALHAU PRAWN DUMPLING

DILMAH MINT TEA CAVIAR WITH BACALHAU PRAWN DUMPLING

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Billy Chang
Jeffery Lai

IFT offers degrees and professional programmes and a wide range of tourism related disciplines among which are hospitality and culinary arts. Represented by Billy Chang & Jeffery Lai.

  • Sub Category Name
    Combo
    Appetisers
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1

Teas Used

Ingredients

Tea Caviar
  • 1 tbsp Dilmah Mint, loose leaf tea
  • 100ml water
  • 1g agar-agar
  • 300ml vegetable oil
Dumpling Dough
  • 10g potato starch
  • 80g wheat starch
  • 140ml boiling water
  • 30g potato starch
  • 2g lard
Filling
  • 3 pcs prawn
  • 20g bacalhau
  • 1/2 tsp garlic
  • 8g white wine
  • Salt
  • Pepper
  • 1 tsp parsley
  • 1 tsp corn starch

Methods and Directions

Tea Caviar
  • Rinse the agar-agar, combine with water and boil until the agar-agar is dissolved. Switch off the fire, add the tea leaves and infuse for 5 minutes
  • Strain the mixture with a paper towel.
  • Drop the mixture slowly into oil. Let it set for 2 minutes.
Dumpling Dough
  • Combine 10g each of potato starch and wheat starch in a mixing bowl, pour in the boiling water and mix with spatula.
  • Once warm, add in 30g of potato starch and lard. Knead until smooth.
  • Roll into 1mm thickness and wrap up with prawn and bacalhau filling.
  • Steam for 4 minutes.
Filling
  • Soak bacalhau in water and keep in fridge for at least 3 days, changing the water constantly.
  • Remove the shell from prawn and devein.
  • Blend all the ingredients together. Then add in the chopped prawn

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