Tropical Sui Mai
Contributed by King of Fruit
- 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*
- In a large bowl, combine all chopped ingredients (save 2 tbsp of chopped pineapple for later use) with pork, prawns, seasoning and egg white.
- Mix well together and let it sit for at least 15 minutes. (If longer, make sure you cover the mixture and store in fridge)
- 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.
- Put the rest of chopped pineapple on top of Siu Mai just like caviar as garnish.
- In a bamboo basket, put a layer of baking paper and then put Siu Mai in it, don't over crowd it.
- Cover bamboo basket and steam over boiling water for 10 minutes.
- Serve hot with fried shallot as garnish on top.
Put less chilli in if you can't take the heat.