Siew Mai 鲜虾烧卖 LTU #1

before steam which I think look nicer than after steamed lol.

meat version for my FIL

This 烧卖之约was set during our Pattaya trip, when we were shopping and spotted this little green leave shaped plate. A few of the "疯娘子" (dun mind I called that ya heeheehee) which one of them, of course is me lah hahaha...bought on the spot and came out with the idea of using it to shoot and post at the same.

I love to eat dim sum, super love, but if thinking of preparing myself, always 有心无力. Probably also once touches cooking, 1st thing come into my mind is, I sure cannot make it. If not Cass mentioned that siew mai is very easy to make, I think I will 1st to surrender to give up joining this cook and post it together event :p. And yet, I still drag till last min, yesterday morning then got dear husband to drive me to the wet market to buy all the ingredients, and final products only came out at 5pm, just on time to take some photos before dusk lol.

Thanks to all the pretty ladies for coming up with the idea of making siew mai, if not I am sure I will not attempt it. And if I didn't, I will not know that siew mai is really not difficult at all to make. At least, not difficult as I thought of especially the wrapping part.

I am definitely gonna make again, but next time, I will read through the bloggers's tips and info given which I actually skip due to rushing of times that I chose the easy way out.

My FIL is allergic to prawn, thus I made 4 pcs without prawn version for him.

Adapted from Butter, Flour and Me, 小小米桶, Honey Bee Sweets,  厨苑食谱, Nasi Lemak Lover with modifications

Ingredients : make 15 big pcs
300g minced lean meat
200g prawn, cut into small pieces
5 water chestnut

brown sugar
sesame oil
light soya sauce
fish sauce
chinese wine
pinch of salt
corn flour
pepper

siew mai or wanton skin

For Garnishing
prawns, left with 1/3 prawn tail portion, marinate with baking soda for about 15 mins for crunchiness, rinse it before use
carrot, cut into tiny pieces


Method :
1. Mix all the ingredients and seasonings in a bowl.
2. Mix thoroughly until become sticky.
3. Cover with cling wrap and chill in the fridge for at least 1 hour.
4. Prepare a small bowl of clean water with the siew mai/wanton skins, the prawn tails and the fillings.
5. Dap some water around the rim of the siew mai/wanton skin.
6. Place the siew mai/wantan skin on your palm.
7. Place one table spoon of filling in the centre.
8. At the same time, close your hand as if making a fist, cupping the siew mai with your thumb and index finger.
9. Insert the prawn tail in the center of the filling, use the back of the teaspoon to press down the fillings to have a flatter surface.
10. Give the top rim of the siew mai a gentle squeeze. Top with carrot bits.
11. Brush lightly with a bit of oil around the siew mai.
12. Arrange siew mai in a single layer on the lightly oiled tray.
13. Steam over boiling over for 7-10 mins.
14. Serve hot.


Verdict?
The siew mai/wanton skin is a bit too thick so taste a bit hard, the filling also a bit too hard due to using lean meats, next time must add in some fats. Or is it I had over steamed which I steamed for about 10 mins. Overall, the taste is nice, at least I dun mind having 2nd serving hahaha... As for dear husband, I saw he helped himself for the 3rd serving.

 

 This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

I'm submitting this post to the Best Recipes for Everyone ~ August 2015 

Event Theme : Dim Sum

 organized by Fion of XuanHom's Mom and co-hosted by May of 厨苑食谱