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.
- Total:
Ingredients
- 200g of large prawns, peeled weight, deveined
- 20g of pork back fat
- 2g of table salt
- 2g of MSG (monosodium glutamate) powder
- 4g of caster sugar
- 5g of ice cold water
- 4g of potato starch
- 1packet wonton wrappers
- 1tbsp of trout roe
- vegetable oil
- chilli oil, to serve
- Chinese red vinegar, to serve
- soy sauce, to serve
Instructions
Step 1
Roughly chop the prawns and pork fat into approximately 0.5cm pieces and then place them inside a metal mixing bowlStep 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 combinedStep 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 barrelStep 4
Place the formed siu mai on a lightly oiled tray. Top with ¼ teaspoon of trout roe in the centre of each siu maiStep 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 minutesStep 6
Serve with soy sauce, red vinegar and chilli oil on the side