Shrimp Siu Mai
I am a huge fan of Dim Sum. Not just Chinese style Dim Sum but the kinds that they have in Korea, too! I need to explore Korean Dim Sum (Mandu) recipes when it gets colder… But until then, this delicious Chinese style shrimp siu mai recipe will remain as one of my favorite homemade Dim Sum recipes.
Interestingly, I’d never been to a Dim Sum restaurant until just a few weeks ago. There they brought carts full of different types of Dim Sum to our table, asking if we wanted any. It was really interesting because I’d never experienced anything like it at a restaurant. I was so tempted to try all of them but I held back and decided to try the things that my husband said I should.
I absolutely love homemade wontons and I was so excited to try and make one of my favorite Dim Sum using only shrimp. I think that authentic Siu Mai uses shrimp AND pork but I omitted pork and just used shrimp. I was very happy with the result and these were a very healthy meal for me and my hub.
I used large tiger prawns for this recipe, about 12 of them. Wash, peel and devein them and chop them finely. In a blender, combine about half of the chopped shrimp, 2 cloves garlic, chopped 1-inch ginger, and pulse until fine and smooth.
Add finely chopped chives (about 1 tablespoonful) and finely chopped seeded red pepper to the shrimp mixture. Stir in the rest of the chopped shrimp to the mixture. Prepare round wonton wrappers and place a tablespoonful of the shrimp mixture in the center of a wonton wrapper.
Wrap the wontons in the way shown in the picture above, leaving it open on top.
Steam the wontons in a steamer, covered, for about 8-10 minutes, or until the shrimp is cooked through.
Make dipping sauce by combining 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 teaspoon ground ginger, and freshly ground black pepper in a bowl.
- 12 large tiger prawns (or more if you’re using medium shrimps)
- 2 cloves garlic
- 1-inch peeled ginger piece
- 1 tablespoon chopped fresh chives
- 1 tablespoon finely chopped seeded red chili pepper
- 20-24 round wonton wrappers
- For the sauce: 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
- freshly ground black pepper
- See the post for detailed instructions.