Shiu Mai/Raviolis aux Crevettes et au Porc

Steamed Shiu Mai

To have more prawn shells of course must eat more prawns. So one of the last things I made before the Hae Mee was Shiu Mai (open-faced Prawn and Pork Dumplings). And since making Shiu Mai is more or less like making normal wan tons, I've also made Wan Ton Noodles in the same evening.

Shiu Mai :

Wan Ton Wrappers

Raw peeled Prawns

Minced Pork

Crabmeat

Water Chestnut

Chinese Mushrooms

Carrots

Bamboo Shoots (optional, because I'm not too fond of them)

Egg

Light Soy Sauce

Oyster Sauce

Fish sauce

Sherry

Sesame Oil

minced fresh Ginger

Corn Starch

Sugar

Salt

Pepper

Chives

Coriander Leaves

The Dip :

Light Soy Sauce

Sugar

Ginger

Sesame oil

Dark or Rice Vinegar

Chilli Oil/fresh chilli

Before being steamed

Very easy, just mix everything together in a food processor and stuff small portions onto a wrapper and fold upwards around the filling. I used my pasta pot cum steamer and prepared a soup (Ikan Bilis Stock), steaming the Shiu Mai at the same time. The Shiu Mai I served with a dip and the soup I cooked the wan tons in. I also prepared some thin egg noodles and made Kon Loh Noodles with a Stock-light Soy-Oyster-Sugar-Sesame Oil-Rice Wine sauce.

Wan Ton Egg Noodles

Actually, am quite sick of prawns now. Will cook lamb tomorrow.