Prawn and pork fat siu mai
These prawn and pork fat siu mai from John Javier are much simpler to make than they look. Pork fat is mixed in with prawn meat to keep the mixture juicy, while the traditional spoonful of fish roe gives the siu mai a pop of colour and a burst of flavour
Ingredients
Metric
Imperial
- 200g of large prawns, peeled weight, deveined
- 20g of pork back fat
- 2g of table salt
- 2g of MSG (monosodium glutamate) powder
- 4g of caster sugar
- 5g of ice cold water
- 4g of potato starch
- 1 packet wonton wrappers
- 1 tbsp of trout roe
- vegetable oil
- chilli oil, to serve
- Chinese red vinegar, to serve
- soy sauce, to serve
Method
Roughly chop the prawns and pork fat into approximately 0.5cm pieces and then place them inside a metal mixing bowl
- 200g of large prawns, peeled weight, deveined
- 20g of pork back fat
Add the salt, MSG, sugar and cold water to the bowl and, using one of your hands, mix the contents for 2-3 minutes. Once the mixture becomes stiff and sticky, add the potato starch and mix again until well combined
- 2g of table salt
- 2g of MSG (monosodium glutamate) powder
- 4g of caster sugar
- 5g of ice cold water
- 4g of potato starch
Make the shape of a circle with your forefinger and thumb, then place a wonton wrapper on top. Press 30g of siu mai mix into it so it goes through the ring created by your fingers and forms a barrel
- 1 packet wonton wrappers
Place the formed siu mai on a lightly oiled tray. Top with ¼ teaspoon of trout roe in the centre of each siu mai
- vegetable oil
- 1 tbsp of trout roe
Line a bamboo steamer with parchment paper. Arrange the siu mai carefully inside and place the bamboo steamer over a small pot of rapidly boiling water. Steam for 7 minutes
Serve with soy sauce, red vinegar and chilli oil on the side
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