Prawn siu mai, also known as prawn dumplings, is a traditional Chinese dish made with ground prawn, bamboo shoots, and spices, wrapped in a thin wonton wrapper and steamed until tender. The dish is believed to have originated in the Guangdong province of China, where it is commonly served as a dim sum dish in tea houses and restaurants. Prawn siu mai is a popular dish in Cantonese cuisine and has since been adopted and adapted in other Asian countries, such as Japan and Thailand. Today, the recipe can be found in many cookbooks and online recipe sources, often with variations to suit individual tastes and preferences. Prawn siu mai is known for its delicate texture and rich, umami flavor, making it a popular appetizer or snack in Chinese cuisine.
Pat dry the tiger prawns and bamboo shoots with kitchen paper.
Finely chop the prawns with a large knife and put them in a large bowl.
Finely chop the bamboo shoots and put them in the same bowl.
Add the spring onions, chives, sesame oil, egg white corn flour, ginger, salt .pepper, soya sauce, and stock . Mix well chopsticks, or use your hands.
Place a steamer over a pan of simmering water.
Put about 2 teaspoons of the prawns mixture in the center of each pastry square, and bring the sides, up lightly to make frilly drapes. Decorate each with a green pea on to.
Place the dumplings on a try as you make them. When they re all ready. line the steamer with baking parchment and put the dumplings in put the lid on and steam for 7-8 minutes. Leave to rest for few minutes before serving.