150 g prawns (shelled and deveined)
1 tsp spring onion (finely chopped) - white part only
1 tbsp water chestnuts (chopped)
1 tsp ginger (finely grated)
2 tbsp + 2 tsp tapioca starch
1½ cups wheat starch
2 tsp Shaoxing wine
1 tsp soy sauce
1 cup boiling water
| Having two sizes of prawn will result in a slight bite when eating the har gao, instead of a mush
| The oil on the cookie cutter ensures a clean cut, without dough sticking to the surface. If you do not have a cookie cutter, you may use a cup with a thin rim (ie paper cup) with a diameter of 4 inches.
Serve with chilli sauce on the side.