Siew Mai

Sunday, April 19, 2009

Siew Mai, another type of Dim Sum which is a must have everytime we went for Dim Sum for our breakfast. I have decided to decorate my Siew Mai with green peas and corns and used prawn roe as garnishing instead of salted egg yolk. The result - yummy and hot pipping Siew Mai for our lunch.

*Note - must be alert on the steaming time, if not the wantan skin will be overcooked and hard*

Siew Mai topped with prawn roe

300g half lean and fat pork
10 medium sized prawn
10 water chestnuts
4 mushroom, soaked and diced
2 tbsp prawn roe
40 wantan wrappers

1 tsp salt
1/4 tsp pepper
1/2 tsp sesame oil
1 tsp sugar
1 tsp chicken stock
1 tsp Shao Hsing Hua Tiao wine
2 tbsp tapioca flour

  1. Chop pork into very fine pieces and set aside.
  2. Rub prawn meat with a little salt and 1 tsbp tapioca flour, rinse with water until clean. Pat dry with kitchen towel and cut into small cubes. Cut water chestnuts into small cubes.
  3. Combine minced pork, prawn meat, salt and mix until very sticky.
  4. Add water chestnuts and mushrooms, seasoning and mix well. Chill in the fridge for 1-2 hours before using.
  5. Put two teaspoons of the filling in the centre of each wantan skin.
  6. Gather the edge of the wrapper together so that only the top of the filling is seen.
  7. Put a little prawn roe on top of Siew Mai and decorate with peas/corns.
  8. Steam at high heat for 10 minutes. Serve hot with chilli sauce.


s. stockwell said...

We are so happy to have a good recipe for this favorite dumpling! We will surely try it. best from Santa Barbara, s

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