Roy's Crab and Shrimp Shu Mai

Chef Roy Yamaguchi shares his excellent recipe for delicious crab and shrimp shu mai!



Adjust Servings

Recipe CategoriesAppetizers & Snacks Asian Fish & Seafood


12eachlarge square won ton wrappers
 eachCornstarch, as needed
1eachegg yolk


1⁄2Poundraw shrimp, 51/60 ct., peeled and cleaned, no shells
4Tablespooncilantro, finely chopped
1Tablespoonmint, finely chopped
1⁄2Teaspoonlemon zest
1Tablespoonlemongrass, finely minced
1Cupcrab meat, cleaned, no shells
1Cansmall can of water chestnuts, drained and finally chopped
2Tablespoonfish sauce



  1. Using a food processor, combine shrimp with herbs, lemon zest, and lemongrass. Process for 2 minutes, scraping down bowl occasionally.
  2. Remove shrimp mixture from food processor and place in a chilled mixing bowl.
  3. Combine the shrimp mixture with crab meat and water chestnuts.
  4. Season the filling with the fish sauce.
  5. Chill filling for 15 minutes.

Shu Mai

  1. Lay out won ton wrappers on a clean dry surface that has been lightly dusted with cornstarch.
  2. Lightly brush edges of wrappers with egg wash (1 egg yolk, 1 tsp. water).
  3. Scoop out 4-5 teaspoons of shu mai filling into center of wrappers. Bring edges up to center and seal.
  4. Chill uncovered for 15 minutes or overnight.
  5. Using a hot steamer, steam shu mai for 5-8 minutes until cooked. The dumpling should be springy to the touch.
  6. Serve hot. Garnish with cilantro leaves, green onion, soy, and sesame oil.


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