Roy's Crab and Shrimp Shu Mai
Chef Roy Yamaguchi shares his excellent recipe for delicious crab and shrimp shu mai!
|12||each||large square won ton wrappers|
|each||Cornstarch, as needed|
|1⁄2||Pound||raw shrimp, 51/60 ct., peeled and cleaned, no shells|
|4||Tablespoon||cilantro, finely chopped|
|1||Tablespoon||mint, finely chopped|
|1||Tablespoon||lemongrass, finely minced|
|1||Cup||crab meat, cleaned, no shells|
|1||Can||small can of water chestnuts, drained and finally chopped|
- 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.
- 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.