Introduction
A unique taste of its kind, have a thrilling experience with this Thai
style tom yam dumpling with springy seafood in aromatic seasoning,
sure to spice up your dining sensations.
Filling:
7 oz mussels (fresh or frozen)
7 oz crab stick, cut into 3/4-inch length
2 oz dried squid, soaked to soften, cut into 1/2-inch dice
7 oz dory fish fillet, cut into 1-inch chunks
1 kaffir lime leaf, chopped finely
2 red onion, chopped finely
2 1/2 tbsp tom yam paste
4 tbsp cooking oil
2 tbsp fish sauce
Wrapper:
Boil to soften then clean following items~
6 oz dried bamboo leaves
Hemp strings
Method of preparation Rice: Fry glutinous rice and peanuts in hot oil.
Add seasoning for rice
then stir fry for 5 minutes.
Filling:
Heat oil in a wok, fry onion until fragrant.
Add kaffir lime leaves and tom yam paste then rest of seafood and fish
sauce.
Stir fry for 2 minutes to mix well.
Overlap 2 pieces of bamboo leaves, fold into cone shape.
Fill with 1 1/2 tbsp rice then 1 1/2 tbsp filling, top with more rice.
Wrap dumpling and secure with hemp string.
Repeat process until all ingredients are used up.
Put dumplings into boiling water, boil for 1 hour over high heat.
Reduce to low heat, continue boiling for 1 1/2 hours.