Shrimp and Crab Shu Mai
From greekgirrrl 16 years ago
Ingredients
- 12 ounces medium shrimp, shelled and deveined shopping list
- 1 egg white shopping list
- 1 cup shiitake mushrooms, chopped shopping list
- 1/2 cup lump crabmeat, flaked shopping list
- 1/2 cup chopped onion shopping list
- 1/2 cup sliced water chestnuts, chopped shopping list
- 1 green onion, sliced shopping list
- 4 teaspoons teriyaki sauce shopping list
- 1-1/2 teaspoons grated fresh ginger shopping list
- 1-1/2 teaspoons snipped fresh cilantro shopping list
- 1-1/2 teaspoons oyster sauce shopping list
- 2 cloves garlic, minced shopping list
- 1/2 teaspoon crushed red pepper shopping list
- 1/4 teaspoon salt shopping list
- 36 shu mai wrappers or thin wonton skins shopping list
- 2 teaspoons cornstarch shopping list
- 1/4 cup water shopping list
- cornstarch shopping list
- 1/2 cup sugar shopping list
- 1/4 cup rice wine vinegar shopping list
- 1/4 cup water shopping list
- 1 clove garlic, minced shopping list
- 2 teaspoons minced shallots shopping list
- 1 teaspoon chili pasta with garlic (sambal) shopping list
- 1/2 teaspoon salt shopping list
- toasted brown sesame seed and/or black sesame seed shopping list
How to make it
- Place shrimp and egg white in food processor bowl; cover and process until a thick paste forms.
- Add mushrooms, crabmeat, onion, water chestnuts, green onion, teriyaki sauce, ginger, cilantro, oyster sauce, garlic, red pepper, and salt.
- Process just until well mixed.
- Place a heaping teaspoon of filling in center of a shu mai wrapper. Stir together 2 teaspoons cornstarch and water.
- Moisten edges of wrapper with cornstarch mixture.
- Bring two opposite corners up; pinch to close.
- Bring the other two corners to the center and pinch to close (should look like an X from the top).
- Gently twist the top and push downward to resemble a swirl.
- Lightly dust with additional cornstarch.
- Repeat with remaining shrimp mixture and remaining wrappers. Reserve 2 teaspoons of the cornstarch mixture for sauce.
- Bring 6 cups water to boiling in an 8-quart pan.
- Meanwhile, for Thai Sweet Red Chili Sauce combine sugar, rice wine vinegar, the 1/4 cup water, garlic, shallots, chili paste, 1/2 teaspoon salt, and reserved cornstarch mixture in a saucepan. Bring to boiling, stirring constantly.
- Keep warm or reheat before serving.
- Add shu mai to boiling water, a few at a time; cook about 2 minutes, occasionally stirring gently so shu mai do not stick to bottom of pan. Remove with slotted spoon; drain.
- Sprinkle with sesame seed.
- Serve immediately with Thai Sweet Red Chili Sauce.
People Who Like This Dish 6
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