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Dim Sum with Crayfish and Radish Salad

Dim Sum – one could call it Chinese tapas. Small mouthfuls of many tantalising flavours.
True to tradition we serve oven-baked crayfish in rice with a delicious and crispy radish salad.


  • 350 g Engelsviken crayfish, coarsely cut
  • 20 Gyosa wrappers round Bamboo steamer

Lemongrass glaze

  • 1 tbsp coriander seeds
  • 3 tbsp lemongrass, cut in thin strips
  • 1 tbsp red chili peppers, chopped
  • 2 cloves garlic, shredded
  • 2 tbsp ginger, shredded
  • 1 dl brown sugar
  • 1 dl soy sauce
  • 2 shallots, diced
  • 1.5 dl oyster sauce
  • 1 tbsp sesame oil
  • 4 tbsp rice vinegar
  • 2 tbsp sriracha sauce

Directions: Place all the ingredients into a saucepan
and allow to simmer for 20 minutes. Then cool.

Radish salad

  • 1 spring onion, sliced
  • 4 radishes, in strips
  • 12 leaves of baby spinach, washed
  • 2 tbsp coriander, chopped
  • 1 tbsp peanut
  • ½ tsp sesame oil
  • Juice of ½ lime

Directions: Blend ingredients and serve on the side with Hoisin sauce or sweet chili sauce. Preheat a pot of water. Pour little of the glaze onto the crayfish. Place a small portion in the centre of the gyosa wrapper and brush water on the edges.
Fold it together like a small dumpling. Put it on the bamboo steamer and then place it over the steaming pot.

Steam for 2 minutes.


To serve

Spice up a lunch or a buffet with exotic Dim Sum dishes.
For truly traditional dishes serve these small delicacies
in small boxes with tea.

This recipe serves 4

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