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Published: Fri 22 Jun 2012, 4:13 PM

Last updated: Tue 7 Apr 2015, 2:56 PM


Serves: 4

Ingredients (for 1 piece)

  • Wonton wrap (round, 8cm diameter): 1 pc
  • Chicken Siew Mai filling: 25 gm
  • Carrot, finely chopped: a pinch
  • Carrot, sliced: 2 pc
  • For the Siew Mai filling (approx 20):
  • Chicken thigh, minced: 450 gm
  • Potato starch:200 gm
  • Salt: 5 gm
  • Vegetable powder: 10 gm
  • Pepper a pinch
  • Sugar, white: 15 gm
  • Shiitake mushroom: 25 gm
  • Water chestnut: 25 gm
  • Sesame oil: 3 tbsp
  • Oil, flavoured: 3 tbsp
  • Vegetable shortening: 1 tbsp
  • Ice cubes a few


In a mixer, add minced chicken and ice. Mix until the ice has melted.

Add potato starch to the chicken and mix well. Then add the salt, vegetable powder, pinch of pepper and sugar; mix for 5 minutes.

In a separate bowl add water chestnut, sesame oil, flavoured oil and vegetable shortening; mix well. Finally add the mushroom and mix for 5 minutes.

Combine both mixtures together.

Place wonton wrapper in the palm of your hand; place filling in the middle.

Fold the edges of the wonton wrapper around the sides of the Siew Mai filling forming pleats. Make sure the bottom is flat and the sides are round. Do not cover the top of the filling.

Compress the filling into the base of the wrapper so that there is no air trapped in the mix.

Place a pinch of finely chopped carrot on top of the dim sum as garnish; arrange on a tray and cover.

To steam the dim sum, take a bamboo basket and line with greaseproof paper. Place three carrot slices on top and the dim sum on the carrot slices. Steam them for 6 minutes or until cooked and then serve the bamboo basket on a plate.


Serves: 1


  • Oil, trans-fat-free: 20 ml
  • Pepper, green: 24 gm
  • Pepper, yellow: 24 gm
  • Pineapple: 18 gm
  • Sweet and sour sauce: 150 ml
  • Potato starch, diluted: 20 gm
  • Pepper, mixed, shredded: 4 gm
  • Coriander leaves: 1 gm

For the chicken:

Chicken, skinless, boneless,

  • diced, fried: 150 gm
  • Vegetable powder: 25 gm
  • Sugar, white: 1 tsp
  • Egg, beaten: 2 pc
  • Corn flour: 300 gm
  • For the mixed shredded pepper:
  • Pepper, green: 50 gm
  • Pepper, red: 50 gm
  • Pepper, yellow: 50 gm
  • Leek: 50 gm


In a large bowl, mix the chicken, 
vegetable powder, sugar and 
egg together.

Cover the bowl and refrigerate at 
5°C for 30 minutes. Remove from the fridge and add the corn flour; mix thoroughly.

Deep-fry the chicken at 180°C for approximately 3-5 minutes until light brown and half-cooked. Remove from the deep fryer and allow it to drain. Refrigerate.

Combine all peppers with leek after shredding them, and place in iced water; leave for at least 30 minutes.

Deep-fry chicken at 180°C for approximately 2 minutes or until golden brown and cooked through. Remove the chicken from the deep fryer and allow it to drain.

Heat the wok until it very hot and add the oil.

Sauté the green and yellow peppers and pineapple until cooked through for approximately one minute. Add the sweet and sour sauce and continue sautéing.

Add the fried chicken and toss the wok until all the ingredients are coated in the sauce. Add potato starch and cook until the sauce thickens and becomes glossy.

Serve on a warm oval plate and garnish with mixed shredded peppers and coriander.


Serves: 1


  • Oil, trans-fat-free: 15 ml
  • Egg: 1 pc
  • Thai chives: 15 gm
  • Shrimp, dried: 10 gm
  • Tofu strips, fried: 30 gm
  • Bean sprout: 30 gm
  • Chilli flakes, red: 2 gm
  • Water: 150 ml
  • Prawn, cut in half (head to tail), 
boiled: 4 pc
  • Char Kwey Teow sauce: 40 ml
  • Pad Thai sauce: 30 gm
  • Sweet soya sauce: 20 ml
  • Pad Thai noodles, blanched: 145 gm
  • For garnish:
  • Banana shallot, fried: 2 gm
  • Lime, yellowv:1 pc
  • Chilli flakes, red: 2 gm
  • Peanut, ground: 5 gm
  • Spring onion, sliced: 4 gm
  • Omelette, sliced: 8 gm


Heat a wok over high heat and add the oil and egg.

Stir continuously until the egg is scrambled.

Add the Thai chives, dried shrimp, tofu, bean sprout, chilli flakes and water.

Toss for 20 seconds then add the prawns.

Add the Char Kwey Teow sauce, Pad Thai sauce and sweet soya sauce.

Continue to sauté until the prawns are heated through.

Add the noodles and toss well to combine all the ingredients.

Continue to toss for 3-4 minutes or until liquid has reduced and noodles are cooked through.

Move the mix to a warm deep plate. Garnish it with fried banana shallots and a lime wedge.

Serve with round dishes of extra red chilli flakes, ground peanuts, spring onion and sliced omelette.

Lloyd Carter;

Executive Development Chef, Jumeirah Restaurants

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