Ingredients (make 16 siew mai)
16 wonton wrappers
200g minced pork
100g prawns (roughly chopped)
2-3 sprig spring onion (chopped finely)
2 tbsp carrot (diced finely)
2 tbsp woodear mushroom (soaked & diced finely)
2 tbsp dried shitake mushroom (soaked & diced finely)
3-4 pcs nappa cabbage (steamer liner)
2 tbsp ebiko (garnish)
Marinade
1 tbsp Shaoxing wine
1 tbsp soy sauce
1/2 tbsp sesame oil
1/2 tsp pepper
1 tsp corn flour
1/2 egg white
1 tsp salt
Steps
1. Put all the ingredients (except wonton wrappers, cabbage & ebiko) and marinade in a big bowl and mix till well combined.
2. Form a circle with your left thumb and index finger, put a wonton wrapper on top of the fingers then slowly stuff the minced meat mixture into the cavity, compact the siew mai with the back of the teaspoon and shape accordingly. Repeat step till all the ingredients are done.
3. Lay the nappa cabbage on a plate then place the siew mai on it.
4. Steam on high heat for 10mins. Garnish with ebiko before serving.
5. Bon appétit!