Chef Roy Yamaguchi shares his excellent recipe for delicious crab and shrimp shu mai!
Recipe
Ingredients
| 12 | each | large square won ton wrappers |
| | each | Cornstarch, as needed |
| 1 | each | egg yolk |
| 1 | Teaspoon | water |
Filling |
| 1⁄2 | Pound | raw shrimp, 51/60 ct., peeled and cleaned, no shells |
| 4 | Tablespoon | cilantro, finely chopped |
| 1 | Tablespoon | mint, finely chopped |
| 1⁄2 | Teaspoon | lemon zest |
| 1 | Tablespoon | lemongrass, finely minced |
| 1 | Cup | crab meat, cleaned, no shells |
| 1 | Can | small can of water chestnuts, drained and finally chopped |
| 2 | Tablespoon | fish sauce |
Instructions
Filling
- Using a food processor, combine shrimp with herbs, lemon zest, and lemongrass. Process for 2 minutes, scraping down bowl occasionally.
- Remove shrimp mixture from food processor and place in a chilled mixing bowl.
- Combine the shrimp mixture with crab meat and water chestnuts.
- Season the filling with the fish sauce.
- Chill filling for 15 minutes.
Shu Mai
- Lay out won ton wrappers on a clean dry surface that has been lightly dusted with cornstarch.
- Lightly brush edges of wrappers with egg wash (1 egg yolk, 1 tsp. water).
- Scoop out 4-5 teaspoons of shu mai filling into center of wrappers. Bring edges up to center and seal.
- Chill uncovered for 15 minutes or overnight.
- Using a hot steamer, steam shu mai for 5-8 minutes until cooked. The dumpling should be springy to the touch.
- Serve hot. Garnish with cilantro leaves, green onion, soy, and sesame oil.
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