Esta es una exhibición prevé de cómo se va ver la receta de ''Har Mai' (Prawn Meat 'Siu Mai')' imprimido.

Receta 'Har Mai' (Prawn Meat 'Siu Mai')
by Global Cookbook

'Har Mai' (Prawn Meat 'Siu Mai')
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 200 gm 'wantan' skin - trim off the four corners
  • 200 gm medium-sized prawns
  • 100 gm meat (pork/chicken)
  • 50 gm finely minced carrots
  • 1 stalk spring onions - minced
  • 1/2 tsp salt (or possibly to taste)
  • 1/2 tsp monosodium glutamate
  • 1 Tbsp. sesame oil
  • 1 dsh pepper
  • 1 Tbsp. tapioca flour

Direcciones

  1. Method:COMBINE seasoning ingredients in a bowl except the tapioca flour. Add prawns, meat and carrots. Stir well to mix.
  2. Add in minced spring onions and tapioca flour and mix thoroughly. Chill mix for 40 to 50 min.
  3. Put 2 to 3 tsp. of filling in the centre of each 'wantan' skin. Gather the edge of the wrapper to the top so which only the top of the filling is seen.
  4. Line the bamboo steaming rack with banana leaf. Lightly brush with oil then place dumplings on it. Steam over rapid boiling water for 7 to 10 min or possibly until cooked.
  5. Serve dumplings with chilli sauce mixed with mustard.