It’s only 12 days now and I’m going back home for two weeks. I try to go back to my home country, Taiwan, once every couple of years so I can catch up with friends, see my family, do some shopping and perhaps most importantly have a rest.
I’m especially desperate to go home this time as two of my relatives died last year but I wasn’t able to go back. So with this in mind I’m making food that I regularly eat in Taiwan.
This recipe, called Prawn and Scallop Shumai doesn’t have a story behind but even though it originates from China it’s a popular dish in Taiwan. If you remember some time I made another kind of shumai which contained glutinous rice and I’ve been wanting to make another kind of shumai since then.
Shumai itself is basically dim sum, but with a different name. They can be made really quickly and you can put whatever you like inside but for this recipe I chose one of my favourite things which is scallops.
I have bit of a love hate relationship with scallops. I really like the taste of scallops but one of my regular jobs in my chef job is to empty live scallops from their shells. For anyone that’s opened a scallop before you’ll know that can have a nasty bite to them but nonetheless they’re really tasty.
Hope you enjoy this recipe.
300g of scallops
225g of prawns (keep 10 prawns for garnishing the shumai afterwards)
1 pack of shumai pastry (available from Chinese supermarket)
1 spring onion
1 teaspoon sea salt
¼ teaspoon pepper powder
Couple drops of sesame oil
Procedure for shumai:
- Use a food processor to blend all of the ingredients.
- Put the filling use a teaspoon into the fillings as shown in the procedure photos below.
- Cut the ten spare prawns in half and then place one on top of each shumai.
- Steam the shumai for around 15 minutes.
- It’s now ready to serve. Shumai can be eaten on it’s own or you can dip it in some soy sauce.
Time to prepare: 1 hour
Makes: Approximately 20 shumai
Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com