Recipe - Steamed Won Ton With Prawns And Chicken

GENERAL
250 g Won ton skins; (8oz)

FOR THE FILLING
500 g Peeled raw prawns;
deveined, and
; chopped or minced
; coarsely (1lb)
500 g Skinned chicken breast;
minced finely (1lb)
1 teaspoon Salt
75 g Fresh shiitake or button
mushrooms; chopped (3oz)
1 teaspoon Sugar
Three fourths teaspoon Ground white pepper
2 tablespoon Light soy sauce
2 tablespoon Finely chopped spring onions
1 Egg white; beaten lightly

Put the prawns and chicken in a large glass bowl, add the salt and mix
well, either by kneading with your hand or by stirring with a wooden spoon.
Then add all the other filling ingredients and stir them well into the
prawn and chicken mixture.

Clingfilm the bowl and chill for at least 30 minutes.

When you are ready to stuff the Siu Mai, first cut off, with a pair of
scissors, the four corners of the won ton skins. Put 1 tablespoon of the
filling in the centre of the first won ton skin and gather the edges to
make a bag. Lift this onto the palm of your hand, then squeeze it gently in
the middle as if to make a waist in the filled won ton.

Open up the bag at the top , and press the filling down with a small spoon
that has been wetted with cold water, so as to make the surface of the
filling flat.

When the Siu Mai are ready to cook, steam them in a bamboo steamer for 810
minutes. If you don''t have a bamboo steamer, put them on an oiled plate.

Put a trivet or a soup plate upside down at the bottom of a large saucepan
and fill the saucepan with hot water up to the top of the trivet or plate.
Then put the plate of Siu Mai on top. Bring the water to the boil , cover
the saucepan and cook for 1215 minutes.

Serve hot as a starter, accompanied by a sweet chilli sauce such as Nam
Jeem, if you wish.

Converted by MC_Buster.

NOTES : makes 5055

Converted by MM_Buster v2.0l.