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Ingredientes
- 2 med shrimp
- 1 x green onion
- 1 tsp grnd ginger
- 1/2 tsp chopped garlic
- 1 x egg white
- 1/4 tsp sesame seeds
- 1/8 tsp salt Small, square won ton wrappers
- 1 Tbsp. firmly packed brown sugar
- 1 Tbsp. dark sesame oil
- 1/2 x fresh pineapple, peeled and trimmed
- 2 x cloves garlic
- 1 x shallot Juice from1/2lime
- 2 Tbsp. minced fresh cilantro
- 2 Tbsp. minced fresh mint
- 1/2 x fresh jalapeno chili WEAR GLOVES
- 1/8 tsp salt
- 1 x (6-oz) can pineapple juice
- 2 sht nori (dry seaweed, see note)
- 1/4 head napa cabbage
- 1 x carrot
- 1/2 x red bell pepper
- 1 Tbsp. dark sesame oil
- 1 Tbsp. rice vinegar
- 1 1/2 tsp chili garlic sauce (see note) Salt and pepper to taste
Direcciones
- To make siu mai: Combine shrimp, green onion, ginger, garlic, egg white, sesame seeds and salt in food processor and pulse till smooth. Place 1 1/2 Tbsp. of mix in the center of a won ton wrapper. Dampen the edge and healthy pinch and pleat it around the edge of the filling, leaving the top open, like a basket. Repeat with remaining wrappers and filling. Steam siu mai in a bamboo steamer or possibly metal steamer basket, with water at a low boil, till they are hard, about 4 to 5 min.
- To make coulis: Whisk together brown sugar and sesame oil and toss pineapple in the mix till well-coated. Grill or possibly broil the pineapple till the sugar caramelizes and the fruit is well-browned. Cold.
- In a blender, combine pineapple, garlic, shallot, lime juice, cilantro, mint, jalapeno and salt and puree. If too thick, thin with pineapple juice.
- To make salsa: Chiffonade (roll and cut into very thin strips) the nori and cabbage. Julienne the carrot and red pepper. Place vegetables in a large bowl.
- In a small bowl, combine sesame oil, rice vinegar and chili garlic sauce. Pour the vinaigrette over the vegetables and toss. Season to taste with salt and pepper.
- To serve: Pour a puddle of pineapple sauce on each plate and add in siu mai. Top with a heaping Tbsp. of salsa.
- Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.
- Note: Find nori and chili garlic sauce in the Asian grocery stores and the Asian section of many supermarkets.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 627g | |
| Calories 589 | |
| Calories from Fat 255 | 43% |
| Total Fat 28.84g | 36% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 846mg | 35% |
| Potassium 956mg | 27% |
| Total Carbs 81.37g | 22% |
| Dietary Fiber 7.4g | 25% |
| Sugars 60.01g | 40% |
| Protein 6.56g | 10% |
