Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, pork and prawns sumai. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Place pork, salt, soy sauce, rice wine, sugar with the pork meat/mince in a large mixing bowl. Add mushrooms, prawns and green onions, mix until just dispersed (don't crush the prawn meat). Great recipe for Pork and prawns Sumai. This is the same dim sum treat that's also spelled shu mai, siew mai, and siu mai or shao mai in Cantoniese.
Pork and prawns Sumai is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Pork and prawns Sumai is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have pork and prawns sumai using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pork and prawns Sumai:
- Get 1/2 package wonton wrappers, cut to round*
- Make ready 250 g ground pork
- Get 150 g raw prawns, deveined and finely chopped
- Prepare 1 tablespoon soy sauce
- Prepare 1 teaspoon grated ginger
- Make ready 2-3 shiitake mushrooms (finely chopped)
- Get 1 teaspoon sesame oil
- Prepare 1/2 teaspoon salt
- Prepare 1/4 teaspoon black pepper
- Prepare 1 egg, beaten, for egg wash
- Prepare Garnish: 1 cup green peas
- Get 1 pack fish eggs (optional)
- Take Special equipment: 1 or 2 large bamboo steamers with lid, pastry brush
- Take If all you have on hand is square wonton wrappers, stack about 10 together at a time, place a round cookie cutter or drinking glass on top as a guide, and slice into circles with a small knife
You can pulse the pork and prawns separately as pork takes a longer time to get minced. In a separate bowl, mix the chopped shrimp with salt and oil. This shumai recipe is the classic Cantonese version, filled with ground pork and shrimp. The book is a collection of family recipes from Katie and her mother Leeann.
Instructions to make Pork and prawns Sumai:
- In a medium-sized bowl, mix together the pork, prawns, mushroom, soy sauce, ginger, sesame oil, salt, and pepper.
- Spoon a heaping teaspoon of the filling into the centre of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with pea.
- Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the su mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil.
This shumai recipe is the classic Cantonese version, filled with ground pork and shrimp. The book is a collection of family recipes from Katie and her mother Leeann. It includes many unique dishes that Leeann developed. Add the chopped water chestnuts, shiitake mushrooms, ginger, and scallions to the bowl with the pork and shrimp. Siomai (Visayan: siyomay) in the Philippines is often ground pork, beef, shrimp, among others, combined with extenders like garlic, green peas, carrots and the like which is then wrapped in wonton wrappers.
So that is going to wrap this up with this special food pork and prawns sumai recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
