Shrimp Shau Mai
This tasty recipe for shrimp shau mai comes courtesy of Michael Eisner.
- Yield: Makes about 20
Source: The Martha Stewart Show, April Early Summer 2007
- 1/3 cup chopped canned water chestnuts
- 1/4 cup chopped scallions
- 1/2 pound shelled and deveined shrimp, chopped
- 2 teaspoons toasted sesame oil
- 2 tablespoons peanut oil
- 1 tablespoon sherry wine
- 2 teaspoons cornstarch
- 1 to 2 teaspoons sugar, optional
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 package wonton wrappers
- Shau Mai Dipping Sauce
In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.
Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
Fill a large skillet or wok with 2 cups water; bring to a boil. Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.