Crab Sui Mai
This recipe makes 46 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 42 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 5 g |
| fibre | 0 |
| chol | 14 mg |
| sodium | 132 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 1 |
| folate | 4 |
These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine.
Ingredients
- 1 lb medium shrimp
- 2 oz ground pork
- 1 egg white
- 1 tbsp Chinese cooking wine or sherry
- 1 tbsp sesame oil
- 2 tsp grated gingerroot
- 1 tsp salt
- 1/2 tsp white pepper
- 1 pkg (7 oz/200 g) frozen crabmeat, thawed
- 1/2 cup drained canned water chestnuts, finely diced
- 1/4 cup chopped fresh coriander
- 2 green onions, minced
- 46 very thin square wonton wrappers
- 46 fresh peas or frozen peas
- 10 large spinach leaves
Preparation
1- Peel and devein shrimp; transfer to food processor. Add pork, egg white, wine, oil, ginger, salt and pepper; pulse just until combined, scraping down side of bowl as necessary. Scrape into large bowl.
2- Drain crabmeat in sieve, pressing to remove as much liquid as possible; remove any cartilage. Add crabmeat to shrimp mixture along with water chestnuts, coriander and onions; stir gently to combine without breaking up crab.
3- Place 4 wonton wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out; brush with water. Place 1 tbsp (15 mL) crab mixture on centre of each; gather around filling, pressing 4 sides to make petal effect and leaving 1-inch (2.5 cm) opening at top.
4- Holding dumpling between finger and thumb, squeeze to form "waist"; tap on counter to flatten bottom. Place 1 pea in centre of each top opening. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 6 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)
5- In wok or steamer, bring water to boil. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mai, without touching, in single layer on spinach.
6- Arrange stacked steamer trays over wok; cover and steam for 5 minutes. Reverse trays and steam until sui mai are firm and pink in centre, about 5 minutes. Repeat steaming for any remaining sui mai. Serve in steamer tray or line platter with spinach and top with sui mai.
Source : Canadian Living Magazine: October 2003
- Keywords : Chinese; Appetizers; Shrimp; Pork; Crab; Make-Ahead; Freeze; Steam; Spinach; Peas;
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