Steamed prawn and scallop dumplings with chive flowers

Serves 4-6

(Jason Lowe)

These are relatively simple to do, but make sure that you use firm-fleshed fish or shellfish.

100g peeled weight of raw sea-water prawns
100g fresh scallop meat
80g canned water chestnuts, rinsed and finely chopped
Salt and freshly ground black pepper
A few Chinese flowering chives
12 wonton wrappers

Chop the prawns and scallop finely or blend quickly in a food processor. Mix in the water chestnuts and season. Lay the wontons on the work surface and spoon the mixture into the centre of the wonton skins. Bring the sides up and press around the filling, leaving a bit of the filling exposed.

Using a Chinese bamboo steamer over a pan of simmering water, or a rack over a tray of water, put the dumplings on to a plate and lower into the steamer or rack and put the lid on or cover the rack with foil. Steam over a low heat for 10 minutes; scatter over the chive flowers; steam for another 5 minutes. Remove from the steamer; arrange on plates with the flowers scattered on top.