Sunday, August 29, 2010
Shell and devein large prawns, and process them through a meat grinder. Mince scallions, garlic, and ginger, and mix with the prawns. You may also want to add an egg or some cornstarch — you're basically making prawn sausage filling.
Mold the shumai by putting ½ Tbsp filling in the center of a wrapper, then wetting the edge and folding it around the filling, leaving the top a little open. Place the dumplings in a steamer, and steam until the shrimp is pink throughout (I think we took ours off a little early). If you like, heat some oil (a mix of vegetable oil and a little sesame oil is nice) in a non-stick pan and fry the outsides of the shumai until crispy.