Step 1 of 6

Peel the shrimp, leaving a few whole, and coarsely chop the rest. Mix them with diced fresh bamboo shoots, pork fat, sesame oil, sugar, salt, pepper, and cornstarch; refrigerate for 30 minutes to firm up the filling.

• Prawns · 480 g
• Fresh bamboo shoots · 80 g
• Pork fat · 32 g
• Sesame oil · 16 ml
• Sugar · 12 g
• Salt · 8 g
• Cornstarch · 12 g