Prawn and pork fat siu mai

Prawn and pork fat siu mai

These prawn and pork fat siu mai from John Javier are much simper to make than they look. The filling is a simple but delicious mixture of prawn meat and pork fat, and using premade wonton skins means the whole dish comes together in under an hour.
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  1. Step 1

    Roughly chop the prawns and pork fat into approximately 0.5cm pieces and then place them inside a metal mixing bowl
  2. Step 2

    Add the salt, MSG, sugar and cold water to the bowl and, using one of your hands, mix the contents for 2-3 minutes. Once the mixture becomes stiff and sticky, add the potato starch and mix again until well combined
  3. Step 3

    Make the shape of a circle with your forefinger and thumb, then place a wonton wrapper on top. Press 30g of siu mai mix into it so it goes through the ring created by your fingers and forms a barrel
  4. Step 4

    Place the formed siu mai on a lightly oiled tray. Top with ¼ teaspoon of trout roe in the centre of each siu mai
  5. Step 5

    Line a bamboo steamer with parchment paper. Arrange the siu mai carefully inside and place the bamboo steamer over a small pot of rapidly boiling water. Steam for 7 minutes
  6. Step 6

    Serve with soy sauce, red vinegar and chilli oil on the side