Prawn Dumpling (fish shape)

The original recipe is with octopus shape dumpling but I've change it to fish shape dumpling with a little mouth for the monsters to give a kiss before serving. 

Adapted from: Sherleen's Kitchen Diary

For the dough:
(make 20 yields)

70 gm wheat starch
30 gm tapioca starch
140 gm hot water
1/2 tablespoon Corn oil
A pinch of salt

For the filling:

120 gm minced meat
120 gm prawns (shelled) - cut into small cubes
1/4 teaspoon sesame oil
1/4 teaspoon light soy sauce 
Salt, sugar and pepper to taste

Some black sesame for the eye

Method for filling:

1. Beat minced meat into sticky form.
2. Mix all the ingredients and seasonings together. Set aside.

Method for dough:

1. Sift wheat starch flour and tapioca flour in a mixing bowl. Add in salt.
2. Add boiling water and mix thoroughly using a wooden spoon till you get translucent like dough.
3. Cover the mixing bowl and let it rest for 10 minutes.
4. Knead the dough until no flour is stick to the bowl. Add in the oil, knead the dough until the oil is fully absorbed.
5. Roll out dough into a long sausage roll. Divide into 10gm small dough.
6. Prepare the steamer. Lightly oil the steaming tray, place a damp cloth in the steamer.(I'm used grease proof paper on the bamboo steamer )
7. Roll out the small dough. Spoon appropriate amount of filling in the center of the dough.
8. Shaping the dumpling into fish pattern. 15-20 gm each dumpling after wrapped.
9. Use a scissors to cut the tail shape and add on the eye and mouth.
10. Boil the water，using medium to high flame, steam the dumplings for 4-5 minutes or until the skin is translucent.

Notes:

Can keep it frozen after wrapping  if you like to enjoy it later. Need more time for steaming if fresh from freezers.

Plum Sauce Chicken

My sister brought few packs of Lou Sang for me on Chinese New Year. Normally the Lou Sang will use plum sauce for the mixture. But I won't used the whole pot of plum sauce because will be too sweet. Then the balance of the plum sauce, I'm used it to make this delicious Plum Sauce Chicken. 

Adapted from: Angie's Recipes

200 gm chicken breast

1/3 teaspoon salt

1/5 teaspoon chicken bouillon (I'm omit)

60 gm cornstarch

1/2 teaspoon baking soda

1/2 egg

Some water

For the sauce

1 teaspoon minced garlic

1 teaspoon sesame seeds

2 tablespoon sweet plum sauce

30 ml water

1 tablespoon sugar

1/2 teaspoon white vinegar

1/5 teaspoon salt

1 teaspoon cornstarch

Some lettuce

Method:

1. Cut the chicken breast into 2 cm dices, marinate with the salt and chicken bouillon and set aside for 15 minutes. 
2. Combine the cornstarch and baking soda, add in egg and some water to make a thick batter.
3. Heat up a wok with enough oil until hot. Dip the diced chicken into the batter. Shake off the extra batter and deep-dry the chicken for 2 minutes. Scoop out and drain. Return the chicken to the wok and deep-fry until very crispy.
4. Fill another pan with a little of oil, add in garlic and stir until fragrant. Combine all the sauce ingredients and add into the pan.
5. Return the fried chicken to the pan and stir until the chicken are completely coated with the sauce.
6. Put some lettuce on the serving plate and transfer the chicken on top and sprinkle some sesame seeds over.