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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Chinese love to eat dim sum and siew mai is one of then Ingredients:
a |
1 tsp msg |
1 tsp sherry |
2 tbsp light soy sauce |
1/2 tsp salt |
1 tsp sugar |
1/2 tsp sesame oil |
2 tsp cornflour |
1 tbsp ginger juice |
1 small egg |
1/2 tsp pepper |
1 tbsp chopped spring onions |
b |
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 (wanton 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. Place a tablespoon of the meat mixture in the center of each skin. Enclose filling with egg skin, so that the top filling is seen. Flatten base of each siew mai.
3. To steam:
4. Brush steamer rack with oil. Space siew mai on rack.
5. Steam over rapidly boiling water for 5 to 7 minutes or till cooked.
6. Serve hot with chili sauce and mustard.
7. make bout 30 to 40 siew mai
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