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.
Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com
Prawn and Scallop Shumai Recipe
- 300 g scallops
- 225 g prawns for garnishing the shumai afterwards
- 1 pack shumai pastry available from Chinese supermarkets
- 1 spring onion
- 1 tsp sea salt
- 1/4 tsp pepper powder
- 2 drops sesame oil
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.