Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, pork and prawns sumai. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
What diets are these Pork and Prawn Sui Mai suitable for? Do you need any special ingredients to make these Pork and Prawn Sui Mai? Top Tip for making Pork and Prawn Dim Sum.
Pork and prawns Sumai is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Pork and prawns Sumai is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Prepare 1/2 package wonton wrappers, cut to round*
- Prepare 250 g ground pork
- Make ready 150 g raw prawns, deveined and finely chopped
- Get 1 tablespoon soy sauce
- Get 1 teaspoon grated ginger
- Get 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
- Get Garnish: 1 cup green peas
- Get 1 pack fish eggs (optional)
- Get Special equipment: 1 or 2 large bamboo steamers with lid, pastry brush
- Make ready 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
But the flavour couldn't be any different! Though your eyes might be seeing a spaghetti-type dish, the minute you take a bite, it's Chinese through and through. Amy and Julie used pork loin instead of pork belly. Pork loin is tender and does not need additional fat to tenderize the Shumai.
Steps 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.
The filling is tasty, with a mild ginger flavor. Pounding the prawns and meat is the traditional method to make the prawns and meat mixture become firmer and springy. Cut pork into thin strips and add the Soya Sauce, Sherry, half the garlic and ginger to the pork, plus the black pepper mix and leave for at least half an Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two, adding the prawns for just another few minutes until they change colour. Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts. I came accross a recipe for "Steamed pork and prawn siu mai dumplings".
So that’s going to wrap it up with this special food pork and prawns sumai recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
