Shiu mai

Shiu mai

Steamed prawn dumplings

By
From
The Complete Asian Cookbook
Makes
24
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g small raw prawns, peeled and deveined
6 dried shiitake mushrooms
6 water chestnuts, chopped
3 tablespoons bamboo shoots, chopped
3 spring onions, chopped
250g minced pork
1 1/2 teaspoons salt
1 tablespoon light soy sauce
1 tablespoon chinese wine or dry sherry, (optional)
1 teaspoon sesame oil
1 egg white
150g won ton wrappers

Method

  1. Reserve about 24 prawns to use as a garnish and chop the remainder; set aside. Soak the mushrooms in hot water for 20–30 minutes. Drain, then cut off and discard the stems and thinly slice the caps.
  2. In a bowl, combine the chopped prawns, mushrooms, water chestnut, bamboo shoot, spring onion, pork, salt, soy sauce, wine, sesame oil and egg white.
  3. Lay the won ton wrappers out on a clean work surface. Take 1 heaped teaspoon of the prawn mixture and place in the centre of each wrapper. Gather the wrapper around the filling and press it close to give the shape of a little money bag, open at the top. Press a prawn on top of each for decoration.
  4. Lightly oil a steamer basket and arrange the dumplings in a single layer. Cover and steam for 20 minutes, or until cooked through. Serve hot or cold with a dipping sauce if liked.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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