Roy's Crab and Shrimp Shu Mai

July 3, 2012 / By Foodland

Roy's Crab and Shrimp Shu Mai

Chef Roy Yamaguchi shares his excellent recipe for delicious crab and shrimp shu mai!
Course Appetizer, Snack
Cuisine Fish & Seafood
Servings 4 Servings


  • 12 large square won ton wrappers
  • Cornstarch, as needed
  • 1 egg yolk
  • 1 teaspoon water
  • Filling
  • 0.5 pound raw shrimp, 51/60 ct., peeled and cleaned, no shells
  • 4 tablespoons cilantro, finely chopped
  • 1 tablespoon mint, finely chopped
  • 0.5 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 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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