Shrimp Shu Mai Dumpling

Ingredients:

500g prawn ~ peeled, deveined

1/2 tsp salt

1 tbsp oil

Seasoning

1-1/4 tsp sugar

1/4 tsp white pepper

1 tsp cornstarch

1 tbsp Shaoxing wine

1 tbsp light soy sauce

3 tbsp water

1 tsp sesame oil

Others

3 shiitake mushroom ~ soaked & finely chop

1 tsp grated ginger or 1 tsp ginger juice

2 scallion ~ very finely chopped

Wanton wrapper

1/4 carrot ~ finely chop for top decorating

Directions/Instructions:

1. In a bowl mixing the prawn to marinade with salt and oil for 5 mins.  Then finely chop and the ground prawn in one direction for 5 mins until it resembles a fine paste.  Set the mixture aside in the fridge while preparing the rest of the ingredients.
2. Chop the shiitake mushroom, ginger, and scallions.  Add these to a large bowl along with the shrimp paste.  Add the oyster sauce to the bowl and stir the whole thing together in one direction for 5 mins. The filling is ready.
3. Prepare the bamboo steamer with liner, lightly brush with oil.  To assemble the shumai, take a wonton skin and add about 1-1/2 tsp filling to the center.  Lightly squeeze the shape of the shumai.  Add the small prawn and chopped carrot to the top for decoration and place in the steamer.  Space the shumai about 1-inch apart.
4. Steam the shumai for 12 mins over medium to high heat.  Enjoy them while they're hot!

Note:

If using group pork, use 280g and 225g prawn.