Scallop siu mai

Makes 10
1 hour 10 minutes

Ingredients

Siu mai

  • 10 king scallops, fresh
  • 100g of prawns, peeled and deveined
  • 2 dried shiitake mushrooms, soaked
  • 300g of pork mince
  • 20g of cornflour
  • 1 packet wonton wrappers, fresh

Marinade

  • 1 tbsp of sesame oil
  • 1/2 egg white
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp granulated sugar

Dipping sauce (optional)

  • 2 tbsp of light soy sauce
  • 2 tbsp of black rice vinegar
  • piece of fresh ginger, cut into fine matchsticks

Method

1
Remove the scallop roes, if still attached, and slice the scallops in half lengthways. Finely chop the prawns and mushrooms
2
Mix together the sauce ingredients, if using, in a small bowl or ramekin
3
Mix the pork mince, prawns, mushrooms and cornflour together with the marinade ingredients, then beat the mix together until it forms a smooth paste
4
Cut the wonton wrappers into circles using a 6.5cm pastry cutter, then place 1 1/2 teaspoons of the pork mixture in the centre of each wrapper. Using the base of the teaspoon, spread the filling out over the wrapper, ensuring it covers it completely edge to edge
5
Create an ‘egg cup’ shape with your left hand and insert the wrapper so that it rests on top, with the middle drooping into the centre of your hand
6
With your free right hand, use the base of your spoon as a ‘lid’ to ensure all the meat stays in the parcel, while turning the wrapper with your left hand using your thumb and index finger of your ‘egg cup’. The aim is to form a uniform dumpling with straight walls of pastry all the way around the meat
7
Once your dumplings have been made, place half a scallop on top of each
8
Line a bamboo steamer with greased baking paper or banana leaf. Add the dumplings to the basket, place over a wok a third-filled with boiling water and steam for 8–10 minutes
9
Serve with the dipping sauce, if using, or with sweet soy sauce