Tropical Sui Mai

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  • Prep 45 min
  • Cooking 10 min
  • Easy Entertaining


A delicious pork dumpling recipe with prawns, lime and pineapples.

Serves: Aprox. 25


  • 250g Pork Mince
  • 150g Prawns flesh, roughly chopped
  • 2 clove Garlic, chopped
  • 6 no. Birds Eye Chili, deseeded and chopped
  • 4 tbsp Coriander, chopped
  • 3 no. Spring Onion, chopped
  • 2 no. Lime Zest
  • 6 tbsp Pineapple, chopped
  • 4 tbsp Fish Sauce
  • 1 no. Egg White
  • Fried Shallot for garnish
  • Pinch of White Pepper
  • Pinch of Salt
  • Wonton Skin Corn Flour slurry ( Mix 1 tbsp corn flour with some water to make the slurry)
  • 4 no. Kaffir Lime Leaves, julienne *optional*


  1. In a large bowl, combine all chopped ingredients (save 2 tbsp of chopped pineapple for later use) with pork, prawns, seasoning and egg white.
  2. Mix well together and let it sit for at least 15 minutes. (If longer, make sure you cover the mixture and store in fridge)
  3. When the mix is ready, put 1 tbsp of mixture in the centre of each wonton wrapper. Brush a tad of corn slurry onto edges of wonton wrappers using a brush or fingertips . Gather the wrapper around filling and press it close to give a little money shape, open at the top.
  4. Put the rest of chopped pineapple on top of Siu Mai just like caviar as garnish.
  5. In a bamboo basket, put a layer of baking paper and then put Siu Mai in it, don't over crowd it.
  6. Cover bamboo basket and steam over boiling water for 10 minutes.
  7. Serve hot with fried shallot as garnish on top.


Put less chilli in if you can't take the heat.