SG ยท Dimsum
Dimsum ยท From SG
Prawn Har Kao (Har Gao)
Har Kao (or Har Gow) is a traditional Cantonese crystal shrimp dumpling. Known for its delicate, translucent wrapper and plump, juicy prawn filling, it is a quintessential dim sum staple.
Includes GST
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A classic Cantonese dim sum delicacy consisting of a generous, mildly seasoned, whole-prawn and bamboo shoot filling wrapped in a pleated, semi-transparent starch skin. When steamed, the wrapper becomes crystal-clear and chewy, highlighting the vibrant pink and white shrimp inside.
- Selling unit
- Per pack
- Origin
- SG
- GST
- 5.00%
- Availability
- In stock
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Steam Prawn Har Kao (Har Gao)
Prep 15 mins
Cook 12 mins
Serves 2
Steaming yields the best authentic texture and prevents the delicate wrappers from tearing.
Cooking prawn hargow (crystal shrimp dumplings) is best done via steaming to achieve their signature translucent, chewy wrapper. Do not defrost frozen hargow before cooking. Steam them over boiling water for 6 to 10 minutes (add 2โ3 minutes for frozen) until the skins are glossy and clear.
Ingredients
- 6-10 frozen pieces of Prawn Hargow
- Water
Method
- Bring water to a steady boil in a wok or skillet
- Line your bamboo or metal steamer with parchment paper rounds, perforated steamer mats, or lettuce/cabbage leaves to prevent sticking
- Lightly spray the surface with oil
- Place the hargow in the basket. Make sure to leave at least 1โ1.5 inches of space between them so they have room to expand
- Stack the baskets and cover
- Steam over high heat for 10 to 12 minutes
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Crispy Pan-Seared Dimsums
Prep 10 mins
Cook 15 mins
Serves 4
Golden-bottomed dimsums pan-seared to crisp perfection, then steamed until tender.
This recipe gives dimsums a delightful contrast in texture: crisp and golden on the bottom, soft and juicy inside. The dimsums are first pan-seared in oil until the base turns golden brown, then steamed with a splash of water to cook through. Served with a simple dipping sauce of soy, vinegar, and sesame oil, they make a satisfying appetiser or snack that combines crunch with succulence.
Ingredients
- 12 dimsums (chicken, vegetable, or pork)
- 2 tbsp oil
- ยผ cup water
- 2 tbsp soy sauce
- 1 tsp vinegar
- 1 tsp sesame oil
Method
- Heat oil in a non-stick pan over medium heat.
- Place the dimsums flat side down in the pan and cook without moving them until the bottoms turn golden brown.
- Carefully add ยผ cup of water to the pan, cover with a lid, and steam for 8โ10
- minutes until the dimsums are cooked through.
- In a small bowl, mix soy sauce, vinegar, and sesame oil to make the dipping sauce.
- Transfer the dimsums to a serving plate and serve hot with the sauce.
Storage guidance
- Keep frozen at or below -18ยฐC.
- Once thawed, keep refrigerated and consume promptly.
- Do not refreeze after complete thawing.
- Cook thoroughly before serving where applicable.
Delivery & support
- Delivered in cold-chain conditions where available.
- Please inspect the package promptly on delivery.
- Perishable and frozen items may have limited return eligibility.
- Contact support quickly if you receive a damaged or incorrect item.
- Selling unit
- Per pack
- Pack weight
- Weight not specified
- Pack contents
- 100 pieces
- Pack
- 100 pieces box
- Availability
- In stock
- SKU
- SF-PRW-SGP-HARKAO-25G-100
- Country of origin
- SG
- Barcode
- 8900000001002