ingredients
serves 6
30 square wonton wraps
6 cooked potato, peeled, halved
6 cooked eggs, peeled, halved
1 bitter gourd, cut into six
1 tofu, cut into six or six pieces small tofus
6 cooked cabbage leafs
oil for greasing the steamer (a metal steamer, not the bamboo one)
water
for the filling
250 gr/9 oz minced chicken
250 gr/9 oz raw shrimps, peeled, deveined and chopped
1 egg
2 tbsp tapioca starch
1 tsp salt
1 tsp fish sauce
dash of sesame oil
for the peanut sauce
250 gr/9 oz fried peanuts
2 fried garlic cloves
1 tsp sugar
1 tsp salt
350 ml hot water
3 tbsp sweet soy sauce
method
1. Mix together the filling ingredients and stir well until the texture is thick and pasty. The use of food processor here is fine too.
2. Bring some water to the boil in a large sauce pan and place the steamer on top of it. Using a brush, grease the steamer with oil. Scoop out the seed from the six bitter gourd pieces. Fill in the hole inside the bitter gourd piece with a tbsp of the filling. Place the bitter gourd on the steamer.
3. To make the Syomai, place a tbsp of filling in the center of the wrap. Press the wrap a bit tightly and bring the opposite points towards each other, so it creates a flower like shape. Place it immediately on the steamer. Repeat with the remaining wraps an filling.
4. Work with the tofu. Scoop out some of it surface to make a hole that can be filled with the Syomai filling. Fill in a teaspoon of filling to the hole and immediately place the tofu on the steamer.
5. Steam it all together for about 30 minutes or until the Syomai's rise.
6. To make peanut sauce, process all ingredients in a food processor.
7. Serve the Syomai with tofu, bitter gourd, cooked egg, cooked potato, cooked cabbage and peanut sauce.
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