Dim Sum And Appetizer Recipes - Ham And Cucumber

Ingredients

• 1 large cucumber
• 4 oz very thin cooked lean ham
• spring onion green
• plum sauce (bought)
  Method:
• Peel the cucumber. Cut it lengthwise into thin slices and then into strips approximately 1 inch wide by 2-2 1/2 inches long. Cut the ham into rectangles of similar size and have both cucumber and ham ready.
• For each ham and cucumber slice, you will need 2 strips of spring onion green. Drop the spring onion green into boiling water and leave them in it (off heat) just long enough to make them pliable. Rinse in cold water, drain and dry. Cut each lengthwise into thin strips and set them aside.
• Dot each slice of cucumber with a spot of the plum sauce. Lay a portion of the ham on top and press gently together.
• For each 'slice', arrange the ham and cucumber slice on top of the 2 strips of onion green and tie the strips to secure it. Arrange on a serving tray.

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Dim Sum Recipes - Shrimp Toast

Ingredients

• 1 1/3 cups peeled shrimp
• 1 oz lean salt pork, blanched in boiling water for 5 minutes to remove excess salt
• 2 tbsp rice wine or dry sherry
• salt and white pepper to taste
• 2 egg whites, beaten until frothy
• 2 tbsp cornstarch
• 1 tsp very finely chopped parsley
• 1 egg, lightly beaten
• 10-12 thin slices of white bread, cut into rounds, squares or triangles
• vegetable oil for deep-frying
  Method:
• Put the shrimps and salt pork in a dish and chop and pound them together until they are pulpy. Beat in the wine or sherry, seasoning, egg whites, half the cornstarch and parsley until the mixture forms a thick paste. Alternatively, put all the above ingredients in a blender and puree until smooth.
• /beat the remaining cornstarch and egg together, then lightly brush the mixture over the bread shapes. Spread the shrimp paste over the bread shapes.
• Fill a large saucepan one-third full with oil and heat until very hot. Carefully lower the shrimp toasts into the oil, a few at a time, and fry for about 3 minutes, shrimp side up. (You may have to use a slotted spoon to keep the toasts this side up.) Turn over and fry for a further 3 minutes on the other side, or until they are deep golden brown and crisp. Remove from the oil and drain thoroughly on kitchen towels. Serve piping hot.
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