Prawns In Transparent Pastry (Har Kau Or Kau)

For Filling: Shell and devein prawns and cut into small pieces. Combine with all other ingredients, mixing thoroughly. Set aside while making dough.

For Dough: Mix Chinese wheat flour and cornflour together in a bowl. Put water and lard into a small saucepan, bring to a boil, cool while counting 20 seconds, then pour onto flour.

Mix well with chopsticks or the handle of a wooden spoon and as soon as it is cool enough to handle, knead to a smooth, pliable dough.

Divide into two equal portions and mold each into a cylinder approximately 5 inches long and 1 inch in diameter. Keep dough wrapped in plastic film to prevent surface drying out.

On a smooth surface (a laminated pastry board is ideal) cut half inch slices from one of the rolls of dough and flatten with the lightly greased blade of a wide Chinese chopper or a metal spatula.

Roll out to a thin circle about 4 inches in diameter. Put a teaspoonful of filling on the dough and bring edges together. Pinch to seal, at the same time fluting the joined edges as for decorating a pie crust.

When the dough from one roll is used up, brush the kau che lightly with sesame oil, put on squares of oiled greaseproof paper and steam for 12 minutes. Repeat with remaining dough and filling.

Serve hot with sauces for dipping if desired.