Scallops And Prawn Dim Sum Recipe

Prepare seafood

Pat scallops and prawns dry with paper towel. Roughly chop scallops and prawns into small 5-8 mm pieces to create a cohesive filling. Keep the seafood cold in the refrigerator until ready to mix.

Mince aromatics

Finely grate or mince the fresh ginger and finely slice the white/light-green parts of the spring onions. Combine ginger and most of the spring onion (reserve a small amount for garnish) for mixing into the filling.

Make filling mixture

Place chopped scallops and prawns in a mixing bowl. Add egg white, light soy sauce, sesame oil, cornstarch, sea salt, white pepper, grated ginger and most of the sliced spring onion. Mix briskly with a spoon or by folding with your hand until mixture becomes slightly sticky and cohesive (about 1–2 minutes). Keep chilled.

Prepare steamer

Pour chicken stock or water into your steamer base or wok and bring to a steady simmer. Line the steamer basket with parchment paper with small perforations or lightly oil to prevent sticking.

Fill wrappers

Lay a wonton wrapper on your work surface. Lightly brush the edge with a little water. Place approximately 1 tablespoon (level) of the seafood filling into the center of each wrapper. Fold and pleat as desired — you can make a small purse or a dumpling with an open top so the seafood sits exposed. Do not overfill (about 24 dumplings total).

Arrange for steaming

Place assembled dim sum in a single layer in the prepared steamer, leaving space between them. Lightly brush exposed filling with a teaspoon of neutral oil to keep surface glossy and prevent drying while steaming.

Steam dumplings

Steam over simmering water for 6–8 minutes, until prawns and scallops are opaque and firm and internal temperature reaches at least 63°C (145°F). Timing may vary with size — do not overcook; seafood should remain tender.

Sweat aromatics

While dumplings steam, heat 1 tsp neutral oil in a small saucepan over medium heat. Add finely chopped shallot and minced garlic and sweat gently for 1–2 minutes until translucent and fragrant but not brown.

Bloom curry paste

Add red curry paste to the shallot and garlic and cook, stirring, for 30–45 seconds to bloom the spices and remove raw taste.

Add coconut milk and season

Stir in coconut milk and bring to a gentle simmer. Add fish sauce, brown sugar and lime juice. Simmer for 3–4 minutes, stirring occasionally, until sauce is slightly thickened. If it becomes too thick, add up to 30 ml water to reach a soft, pourable consistency.

Finish with Pernod

Remove pan from heat and stir in Pernod. Taste and adjust seasoning — more fish sauce for saltiness, more lime for acidity, or a pinch more sugar to balance. Return briefly to the heat (10–15 seconds) if you want the alcohol aroma to mellow; do not boil vigorously so you retain delicate flavors.

Plate 4–6 dumplings per serving (depending on size). Spoon 1–2 tablespoons of the warm soft red curry sauce onto each plate or into shallow serving bowls, placing the dim sum on top or beside the sauce so diners can dip.

Garnish each plate with cilantro leaves, reserved sliced spring onion or microgreens, and a lime wedge. Serve immediately while dumplings are hot and sauce is warm.

Optional: Provide extra Pernod on the side for a light drizzle if diners want a stronger anise aroma. Enjoy as a starter.