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Prawn and Crab Dim Sum

An assembly of fine flavours and fruits of the sea, these delicious little dumplings are irresistible for any seafood lover.

By bbcfood · From Open Recipes · 13 ingredients
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Why it works: Crab and onion work together. They rank in the top 6% of all ingredient pairs, and 311 recipes mention both. Both carry acetoin, which smells butter, cream. The science ↓

The recipe

Makes 18
Prep30 min
Cook30 min

Ingredients

Contains: tree nuts, soy, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Crab + oniontop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together311 recipes

    Shared aroma: acetoin (butter, cream).

  2. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Ginger + carrottop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,377 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Ginger + orangetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,833 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Orange + carrottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together736 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the water chestnut

How well each one fits the dish's main ingredients (crab, ginger, garlic, orange, pepper, carrot, onion):

  1. Lemonbetter flavor fit
  2. Limebetter flavor fit
  3. Mangobetter flavor fit
  4. Water chestnutthe original

Fit is the average pairing score against crab, ginger, garlic, orange, pepper, carrot, onion. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).