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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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The name dim sum, literally means to dot your heart may refer to small dishes Chinese eat between meals, for snacks or tea time. These small portions, bite-size Chinese food consists of a variety of steamed, braised, baked and deep fried dishes, are not only pleasant to the eyes but delicious too. Ingredients:
makes 30 to 40 siew mai |
“a” ingredients |
1 tsp sherry |
2 tbsp light soy sauce |
1/2 tsp salt |
1 tsp sugar |
1/2 tsp sesame oil |
2 tsp corn flour |
1 tbsp ginger juice |
1 small egg |
1/2 tsp pepper |
1 tbsp chopped spring onions |
“b” ingredients |
10 oz minced pork |
1/2 lb prawns, shelled, deveined and cut |
2 oz boiled pork fat, finely cubed |
4 tbsp boiled bamboo shoots, chopped finely |
4 oz square egg skins (wantan skins), obtainable from local markets |
Directions:
1. Mix A in a bowl. Add B. Mix well.
2. Cut off the four corners of the egg skins.
3. Place a tablespoon of the meat mixture in the centre of each skin.
4. Enclose filling with egg skin, so that the top filling is seen.
5. Flatten base of each siew mai.
6. To steam:
7. Brush steamer rack with oil. Space siew mai on rack.
8. Steam over rapidly boiling water for 5 to 7 minutes or till cooked.
9. Serve hot with chili sauce and mustard
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