HÁ KÁU E CHILICOTE CUCUZ
Steamed prawn dumpling and steamed chilicote
Adapted from Há Káu e Chilicote Cucuz from Sedaliza Luiz, courtesy of Henrique d’Assumpção.
HÁ KÁU
2oz | 225g bamboo shoots, cut into small cubes
2oz | 225g prawns, chopped
2oz | 225g minced pork
1 tsp corn starch
1 tsp white wine
1 tsp soy sauce
salt and pepper to taste
½ tsp MSG (optional)
1 lb | 450g rice flour
1 tbsp lard or oil
Mix the bamboo shoots, prawns, minced pork, corn starch, white wine, soy sauce, salt and pepper and (optionally) the MSG. In a bowl mix well the rice flour, oil and salt. Add enough boiling water to allow mixing by hand to a uniform mass. Roll out into a thin sheet with a rolling pin (or a pasta machine if you have one). Cut out circles and on each put some of the filling and fold over as you would chilicote and seal by folding little pleats. Steam in a bain-marie for ½ or ¾ of an hour.
CHILICOTE CUCUZ
Chilicote cucuz is made in a similar manner but using finely chopped Chinese white radish (daikon) fried with minced pork and ham.