Siew Mai – adapt from Leong Yee Soo's book
Ingredients:
A)
1 tsp cooking wine
1 tbsp light soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
2 tsp cornflour
1 tbsp ginger juice
1/2 small egg
1 tbsp chopped spring onion
B)
250g minced pork
100g prawns, shelled, deveined and cut
some chopped carrot
wan tan skins, obtainable from local supermarket
Method:
1. Mix A in a bowl. Add B. Mix well and let it rest in the fridge for about ½ hour.
2. Cut off the four corners if the egg skins. Place 1 ½ tsp of the meat mixture in the centre of the each skin. Enclose filling with egg skin, so the top filling is seen. Flatten base of each siew mai. Spoon a little chopped carrot on the top as garnish.
3. Steam over rapid boiling water for 7 min or till cooked. Serve hot with chilli sauce.
Ingredients:
A)
1 tsp cooking wine
1 tbsp light soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
2 tsp cornflour
1 tbsp ginger juice
1/2 small egg
1 tbsp chopped spring onion
B)
250g minced pork
100g prawns, shelled, deveined and cut
some chopped carrot
wan tan skins, obtainable from local supermarket
Method:
1. Mix A in a bowl. Add B. Mix well and let it rest in the fridge for about ½ hour.
2. Cut off the four corners if the egg skins. Place 1 ½ tsp of the meat mixture in the centre of the each skin. Enclose filling with egg skin, so the top filling is seen. Flatten base of each siew mai. Spoon a little chopped carrot on the top as garnish.
3. Steam over rapid boiling water for 7 min or till cooked. Serve hot with chilli sauce.
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