Entree: China – Guangdong – 鮮蝦粽 ➤ Xiān xiā zòng (Glutinous rice dumplings with fresh tiger prawns (zongzi))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 30 min

Total 3 hrs 25 min

Ingredients

- 2 cups (360 g) glutinous (sticky) rice
- 1 lb (450 g) tiger prawns, peeled and deveined
- 12–16 bamboo leaves, soaked and softened
- 4 salted egg yolks (optional), halved
- 4 dried shiitake mushrooms, soaked and sliced
- 2 tbsp (15 g) dried shrimp, rinsed
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 ml) sesame oil
- 1 tsp (4 g) sugar
- 1 tsp (5 g) kosher salt, divided
- Kitchen twine for tying

Instructions

1. Rinse glutinous rice and soak 2 hours; drain. Marinate peeled prawns with 1 tbsp (15 ml) light soy sauce, 1/2 tbsp (7.5 ml) Shaoxing wine, 1/2 tsp (2.5 g) salt and 1/2 tsp (2.5 ml) sesame oil for 15 minutes.
2. Mix drained rice with remaining light soy sauce, oyster sauce, sesame oil and sugar. Prepare fillings: sliced mushrooms, dried shrimp and salted egg yolk halves if using.
3. Lay two bamboo leaves overlapped, form a cone, add 2–3 tbsp (about 30–45 g) seasoned rice, one marinated prawn (or two small), some mushroom, a bit of dried shrimp and an egg yolk half, then cover with more rice to fill. Fold leaves tightly and tie with twine to secure. Repeat to make 6 parcels.
4. Place zongzi in a large pot, cover with water and simmer gently, fully submerged, for 2–3 hours (add boiling water as needed), until rice is tender and flavors meld.
5. Remove, let cool slightly, cut twine and unwrap; serve warm.