Pork & Prawn Siu Mai
Servings: 30 dumplings
Ingredients
- 2 stalks spring onion , roughly chopped
- 1 fresh red chilli , roughly chopped
- 1 clove garlic , peeled
- 1 small bunch coriander , leaves and stalks
- 300 g raw prawns , shelled and cleaned
- 500 g pork mince
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 30 wonton wrappers
Instructions
- In a food processor, combine spring onion, chilli, garlic and coriander and blitz until finely chopped. Add prawns and process until a paste forms.
- In a bowl, add the prawn mixture to the pork mince along with fish sauce and salt. Mix by hand until meat becomes sticky.
- Scoop approximately one tablespoon of mixture into the centre of a wonton wrapper, gathering the sides up around the meat. Using a little water, fold and pat down edges of the wonton wrapper.
- Line a bamboo steamer basket with baking paper and place 5-6 dumplings. Fill a wok or fry pan with a small amount of water and place on the stove over high heat. When the water is boiling, put covered bamboo steamer with dumplings on top, making sure the water does not touch the baking paper or the dumplings. Steam for 8-9 minutes or until dumplings are cooked through. Serve with chopped spring onion, chilli and soy sauce.