Did this dim sum dish again with the intention to practise perfecting the wrapping of the dumpling. Randal like it so much that he ate about 10 pieces within a few minutes...LOL. This time I use Leong Yee Soo's recipe with a little modification.
1 tsp cooking wine
1 tbsp light soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
2 tsp cornflour
1 tbsp ginger juice
1/2 small egg
1 tbsp chopped spring onion
250g minced pork
100g prawns, shelled, deveined and cut
some chopped carrot
square egg skin (wan tan skins), obtainable from local supermarket
1. Mix A in a bowl. Add B. Mix well and let it rest in the fridge for about ½ hour.
2. Cut off the four corners of the egg skins. Place about 1 ½ tsp of the meat mixture in the centre of the each skin. Enclose filling with egg skin, so the top filling is seen. Flatten base of each siew mai. Spoon some chopped carrot on the top as garnish.
3. Steam over rapid boiling water for 7 min or till cooked. Serve hot with chilli sauce.