Recreate the experience of dining in a dimsum bar with this recipe for restaurant-style hakaw. Remember to use Panda Brand Oyster Sauce to level up the umami goodness! Restaurant-Style Hakaw Serves 6 Ingredients: 225g Raw shrimp, peeled, de-veined, and patted dry 1 tsp PANDA BRAND OYSTER SAUCE 1 tbsp Vegetable oil 1/4 tsp White pepper 1 tsp Sesame oil 1/4 tsp Salt 1 tsp Sugar 1/2 tsp Ginger, minced 1/4 cup Bamboo shoots, finely chopped For the dough: 1 cup Wheat starch 1/2 cup Cornstarch 1 1/4 cup Boiling water 3 tsp Lard (or oil) Instructions: 1. Make the filling: In a bowl, combine shrimp, OYSTER SAUCE, oil, pepper, SESAME OIL, salt, sugar, and ginger. Whip in one direction until the mixture begins to look sticky. Add bamboo shoots and mix well. Cover and refrigerate. 2. Make the dough: In another bowl, add wheat starch and cornstarch. Slowly add boiling water while stirring quickly. Add the lard and continue stirring. 3. Knead the dough until it forms a smooth ball. Roll the dough into a long cylinder then equally divide into 18 pieces. Cover the pieces with a damp paper towel. 4. Make the hakaw: Pre-boil the water in the steamer. In the mean time, assemble the hakaw by taking one piece of the dough and roll it into a 3-inch diameter circle. Add a a spoonful of filling to the dough, then fold 8 narrow pleats. Make sure each pleat overlaps the previous one halfway and to leave about 1/3 of the edge without folds. Press the edges together to form a half circle. Repeat this step for the remaining dough pieces. 5. Cook the hakaw: Steam the hakaw for 6 minutes on high heat. Serve hot. Get the featured Lee Kum Kee products through the links below: Lazada: https://bit.ly/2WStU0m Shopee: http://bit.ly/LKKPHFlagship-Shopee