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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 12 |
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Shu mai are wonton wrappers filled with shrimp, crab, and mushrooms, flavored with ginger, teriyaki sauce, and oyster sauce. Serve with sweet and spicy red chili sauce. This is a Thai dish. Don't forget to have some wine! Read more !! Ingredients:
12 ounces medium shrimp, shelled and deveined |
1 egg white |
1 cup shiitake mushrooms, chopped |
1/2 cup lump crabmeat, flaked |
1/2 cup chopped onion |
1/2 cup sliced water chestnuts, chopped |
1 green onion, sliced |
4 teaspoons teriyaki sauce |
1-1/2 teaspoons grated fresh ginger |
1-1/2 teaspoons snipped fresh cilantro |
1-1/2 teaspoons oyster sauce |
2 cloves garlic, minced |
1/2 teaspoon crushed red pepper |
1/4 teaspoon salt |
36 shu mai wrappers or thin wonton skins |
2 teaspoons cornstarch |
1/4 cup water |
cornstarch |
1/2 cup sugar |
1/4 cup rice wine vinegar |
1/4 cup water |
1 clove garlic, minced |
2 teaspoons minced shallots |
1 teaspoon chili pasta with garlic (sambal) |
1/2 teaspoon salt |
toasted brown sesame seed and/or black sesame seed |
Directions:
1. Place shrimp and egg white in food processor bowl; cover and process until a thick paste forms.
2. Add mushrooms, crabmeat, onion, water chestnuts, green onion, teriyaki sauce, ginger, cilantro, oyster sauce, garlic, red pepper, and salt.
3. Process just until well mixed.
4. Place a heaping teaspoon of filling in center of a shu mai wrapper. Stir together 2 teaspoons cornstarch and water.
5. Moisten edges of wrapper with cornstarch mixture.
6. Bring two opposite corners up; pinch to close.
7. Bring the other two corners to the center and pinch to close (should look like an X from the top).
8. Gently twist the top and push downward to resemble a swirl.
9. Lightly dust with additional cornstarch.
10. Repeat with remaining shrimp mixture and remaining wrappers. Reserve 2 teaspoons of the cornstarch mixture for sauce.
11. Bring 6 cups water to boiling in an 8-quart pan.
12. Meanwhile, for Thai Sweet Red Chili Sauce combine sugar, rice wine vinegar, the 1/4 cup water, garlic, shallots, chili paste, 1/2 teaspoon salt, and reserved cornstarch mixture in a saucepan. Bring to boiling, stirring constantly.
13. Keep warm or reheat before serving.
14. Add shu mai to boiling water, a few at a time; cook about 2 minutes, occasionally stirring gently so shu mai do not stick to bottom of pan. Remove with slotted spoon; drain.
15. Sprinkle with sesame seed.
16. Serve immediately with Thai Sweet Red Chili Sauce.
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