I do love Dim Sum. This is sort of a Dim Sum recipe, but with my own twist. (In other words, non authentic!)
The fresh rice noodles recipe is so great. I really need to make them more frequently. If you have never made them, let this be the recipe that motivates you to get them done. Then go make all the other great recipes that they feature in.
Oh the possibilities!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Tablespoon Coconut Sugar
- 50 Grams tamari or soy sauce
- 20 Grams rice wine vinegar
- 1 lime, juice only
- 1 lemon, juice only
- 1 Red Chillie(s) sliced
- 1-2 spring onion, sliced
- Pinches Pink Salt Flakes BUY
- Bunches Fresh Coriander the roots and stalks only
- 1 Red Chillie(s) de-seeded or not, up to you
- 2 eschalots, peeled
- 2 cloves garlic
- 2 spring onions, roughly cut in pieces
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 60 Grams dried shrimp, then soaked in boiling water and drained
- 1 Batch Fresh Rice Noodles mixture, ready to blend Recipe
- 1 Litre water for steaming
- 30 Grams sesame seeds, toasted in a dry pan until golden
- Drizzle sesame oil to taste
- coriander leaves from the bunch you used earlier
To make the dipping sauce, stir all of the ingredients in a bowl and allow flavours to blend together while you prepare the rest of the recipe.
To make the shrimp mixture, soak the dried shrimp in boiling water for approximately an hour before beginning.
Place the coriander roots, chilli, eschalots, garlic, spring onions, and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Add drained shrimp to the Thermomix bowl and sauté 6 min/Varoma/Reverse/speed 1/MC off. Set aside,
In a clean dry Thermomix bowl place the soaked rice and water mixture from the Fresh Rice Noodles recipe. Blend 3 min/speed 9. or until there is no graininess in the mixture when you rub it between your thumb and forefinger. Pour it into a jug for easier distribution!
Using the same Thermomix bowl, fill it to the 1 Litre mark with water and bring the water to the boil, 10 min/Varoma/speed 4.
Line the Varoma tray with damp baking paper. Oil it well using a brush and plenty of EVOO.
Pour enough of the rice noodle batter onto the prepared tray to create a thin even layer of noodle mixture across the entire tray. It cannot be too thick or it won't roll very nicely. Sprinkle some of the shrimp mixture on it. Steam 7 min/Varoma/speed 4.
Remove from the tray and try to roll up using the paper, straight away so that it cools slightly in the roll shape. Cut into rounds, placing cut side up into a serving bowl. Drizzle with plenty of the sauce, sprinkle with sesame seeds, sesame oil and lots of coriander or other herbs of choice.
Repeat with all remaining batter and shrimp mixture.
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