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Monday, November 19, 2018

YAMBEAN DRIED SHRIMP PAUS

I had this recipe book on 'Paus' by Coco Kong.  Have been selecting and trying them but seems its unending as there are over 30 pau recipes ranging from sweet to savoury tastes, vegetables to meat fillings etc. Can't remember how many I have tried to make.  Afraid that I may failed in my attempts when I first started, I tried the easy ones first.  So far, so good and there are some that I have repeated making them [peach longevity paus, butter custard paus, mui choy lotus paste paus etc] because they are good.  Click here for the details.

Having some yam bean in the kitchen and dried shrimps in my fridge, this time I tried this yambean dried shrimp paus.
The pau skin is soft and fluffy.  Dough is easy to knead  and handle, pleating is not  a problem.  The original recipe states that this portion can make 12 paus but I made only 9 because I want to make bigger ones to enjoy thicker pau skin.
The filling is tasty with the dried shrimps but feel free to add some minced meat or black fungus if you like.  Just fry them together.  If you have leftover filling, you can eat it with rice, no problem since it is a vegetable.

Recipe adapted from 'Paus' by Coco Kong with modifications.
Ingredients
250 gm pau flour
40 gm icing sugar
2 tsp instant yeast
120-150 ml water
20 gm shortening
Ingredients For Yambean Filling
300 gm yambean/sengkuang-peeled and shredded
50 gm carrots - peeled and shredded
2 tbsp dried shrimp - rinsed several times, drained
1 piece soaked black fungus - shredded [optional]
120 ml water
1 tsp pepper
1 tsp salt
1 tsp msg

  1. Filling - Heat a non stick wok with some oil, saute dried prawns until fragrant, then add in the remaining ingredients and seasoning.  Stir fry well until yambeans are soft, sprinkle some cornstarch.  Mix well.  Dish up to cool.
  2. For Skin - combine flour, sugar, yeast in a mixing bowl.  Gradually add in water to mix into a rough dough [may not need to use all the water].
  3. Add in shortening, continue to knead until dough is soft and smooth.  Shape into a round ball, leave in bowl, cover to rest for 20 minutes or double in size.
  4. Punch down, roll into a ball, then divide into 8, 10 or 12 equal portions according to own preference.  Shape each portion into a ball.
  5. Flatten each ball and wrap enough filling, seal the edges well into a pleated or round pau.  Place on a piece of parchment paper in a steaming tray [I used my electric steamer].  Finish making the rest.
  6. Cover and leave to proof for 30 minutes or until double in size.
  7. Steaming over high heat for 10-12 minutes.
  8. Off heat, remove to cool on wire rack before storing or serve immediately.

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