Roy's Crab and Shrimp Shu Mai
Summary
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Ingredients
12
large square won ton wrappers 1
egg yolk 1 teaspoon
water header
Filling 1⁄2 pound
raw shrimp, 51/60 ct., peeled and cleaned, no shells 4 tablespoons
cilantro, finely chopped 1 tablespoon
mint, finely chopped 1⁄2 teaspoon
lemon zest 1 tablespoon
lemongrass, finely minced 1 cup
crab meat, cleaned, no shells 1 can
small can of water chestnuts, drained and finally chopped 2 tablespoons
fish sauceInstructions
Filling
- 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.
Shu Mai
- 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.
