Blue Dimsums

Ingredients

• 20-25 blue pea flowers
• 20-25 medium prawns, cleaned and deveined
• 1 tablespoon finely chopped garlic
• ½ tablespoon finely chopped ginger
• 1-2 fresh red chillies, finely chopped
• 1 spring onion bulb with greens, finely chopped 
• Crushed black peppercorns to taste
• Salt to taste
• ½ cup wheat starch
• ½ cup potato starch
• 2 tablespoons corn flour + for dusting
• Oil for greasing
• White sesame seeds, toasted with turmeric powder
• Fresh coriander sprigs for garnish
• Soy dip to serve

Method

1. Put the prawns in a food processor jar. Add garlic, ginger, red chillies, spring onion,  crushed black peppercorns and salt and process to a fine paste. 
2. Heat 1 cup water in a pan, add blue pea flowers and bring it to a boil. Continue to cook for 3-4 minutes. Strain the water into a jug.
3. Take wheat starch, potato starch, and corn flour in a large bowl. Add blue pea water and mix well. Add ¼ cup hot water and knead till a semi-soft dough is formed.
4. Divide the dough into small equal portions, shape each portion into a ball. Dust the worktop with corn flour and roll each ball into a small disc. Cut each disc into a roundel with a round cookie cutter. Place some prawn mixture in the centre of each roundel, apply some water on the edges, bring it to the centre, shape it into a dimsum and press the edges to seal. 
5. Heat sufficient water in a steamer. Arrange the steamer basket lined with a banana leaf over it. Grease it with some oil and make some slits. Arrange the dimsums on the banana leaf, cover with a lid and steam for 6-8 minutes.
6. Arrange the dimsums on a serving plate, garnish with toasted sesame seeds and coriander sprigs. Serve hot with soy dip.