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Shrimp Dumplings With Crab Roe
Recipe
( Siew Mai )
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Category : dim sum |
Style : steam | Serves : 4 |
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If crab
roe is not available, substitute with the trinity of one small green pea, a
strip of carrot and red chili as the topping.
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Ingredients |
| 240 g |
Fresh shrimps, well minced |
| 240 g |
Fatty pork, minced |
| 120 g |
Crabmeat, cooked |
| 150 g |
Wontan skins or wrappers |
| 2 pieces |
Dried Chinese mushrooms, soaked and minced |
| 3 pieces |
Water chestnuts, minced |
| 1 stalk |
Spring onion (scallion), thinly sliced |
| 1 tbsp |
Crab roe, cooked |
| 1 tsp |
Salt |
| 1/2 |
Sesame oil |
| 1 |
Egg white |
| - |
Pepper, Cornflour and vegetable oil |
Method :
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Place all the minced shrimps, fatty pork and
crabmeat in a large mixing bowl. Using a large wooden or a pair of hands, mix the
ingredients well.
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Add in the salt, sesame oil, pepper and egg
white and work into the mixture evenly, then add in the oil and sprinkle a generous amount
of cornflour, then drizzle a little oil over the mixture and continue to work mix.
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Add in the mushrooms, water chestnuts and spring
onions, work these into the mixture and mix well. Now the filling is complete. Set aside in
a refrigerator for approx. an hour.
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Stamp wontan skins into 7 cm rounds with a
biscuit cutter.
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Spoon two teaspoons of the filling into the
center and gather the edge of the wrapper to the top. Let it pleat naturally. Continue for
the rest of the filling. When done each siew mai should look like little
cylinders, the height a little more than the diameter (approx. 2 1/2 cm by 2 cm).
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For each siew mai, add a bit of the crab
roe on the top.
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Rub a little oil in a sizeable bamboo steamer
basket and place the siew mais in it, cover the top, and steam over rapidly boiling
water for approx 20 - 30 minutes or until cooked.
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Serve on a plate with some sweet sauce and chili
paste sauce for variety.
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Asian Melting Pot
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