Prawn and Scallop Siu Mai
Prawn and Scallop Siu Mai
Ingredients
- 400 g raw prawns, peeled and deveined
- 100 g fresh scallops
- 2 dried shiitake mushrooms, rehydrated and finely chopped
- 1 tablespoon garlic chives, finely chopped
- 1 teaspoon ginger, finely chopped
- 1 1/2 tablespoons Lee Kum Kee Premium Oyster Sauce
- 1 teaspoon Lee Kum Kee Premium Soy Sauce
- 1/2 teaspoon Lee Kum Kee Sesame Oil
- dash white pepper
- 2 tablespoons tapioca starch
- wonton wrappers, as needed, to wrap
- tobiko, as needed, to serve
Instructions
- 1
Prepare the Prawns: Pulse half of the peeled and deveined raw prawns in a food processor until a paste forms. Finely chop the remaining prawns by hand and set aside. This combination provides texture to the filling.
⏱️ 10 min
- 2
Prepare the Mushrooms: Soak the dried shiitake mushrooms in hot water for 15–20 minutes until they are fully rehydrated. Squeeze out any excess liquid, then finely chop them.
⏱️ 5 min
- 3
Prepare the Aromatics: Finely chop the garlic chives and mix them with the 1/2 teaspoon Lee Kum Kee Sesame Oil in a small bowl. Finely chop the ginger.
⏱️ 5 min
- 4
Combine the Filling: In a large bowl, combine the pureed prawns, chopped prawns, chopped rehydrated mushrooms, the garlic chives mixed with sesame oil, and the finely chopped ginger. Add 1 1/2 tablespoons Lee Kum Kee Premium Oyster Sauce, 1 teaspoon Lee Kum Kee Premium Soy Sauce, a dash of white pepper, and 2 tablespoons tapioca starch. Mix all ingredients well until evenly combined.
⏱️ 10 min
- 5
Form the Siu Mai: Hold a wonton wrapper in your palm. Spoon a heaped tablespoon of the prepared filling into the center of the wrapper. Gently shape the filling into a classic open-top siu mai. Place a fresh scallop into the filling on top. Press lightly with a spoon to ensure it holds its shape, keeping the top loose and natural. A tip is to not overpack the siu mai; gently press the filling into shape using a spoon so it stays light, juicy, and not too dense.
⏱️ 15 min
- 6
Steam the Siu Mai: Arrange the formed siu mai in a lined steamer basket, leaving a little space between each one. Steam the siu mai over gently boiling water for 8–10 minutes, or until they are just cooked through and fragrant. The video shows steaming for about 10 minutes on medium heat.
⏱️ 10 min
- 7
Serve: Remove the cooked siu mai from the heat. Top them with tobiko (fish roe) and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Prawn and Scallop Siu Mai
- 400 g raw prawns, peeled and deveined
- 100 g fresh scallops
- 2 dried shiitake mushrooms, rehydrated and finely chopped
- 1 tablespoon garlic chives, finely chopped
- 1 teaspoon ginger, finely chopped
- 1 1/2 tablespoons Lee Kum Kee Premium Oyster Sauce
- 1 teaspoon Lee Kum Kee Premium Soy Sauce
- 1/2 teaspoon Lee Kum Kee Sesame Oil
- dash white pepper
- 2 tablespoons tapioca starch
- wonton wrappers, as needed, to wrap
- tobiko, as needed, to serve
Instructions
- 1
Prepare the Prawns: Pulse half of the peeled and deveined raw prawns in a food processor until a paste forms. Finely chop the remaining prawns by hand and set aside. This combination provides texture to the filling.
⏱️ 10 min - 2
Prepare the Mushrooms: Soak the dried shiitake mushrooms in hot water for 15–20 minutes until they are fully rehydrated. Squeeze out any excess liquid, then finely chop them.
⏱️ 5 min - 3
Prepare the Aromatics: Finely chop the garlic chives and mix them with the 1/2 teaspoon Lee Kum Kee Sesame Oil in a small bowl. Finely chop the ginger.
⏱️ 5 min - 4
Combine the Filling: In a large bowl, combine the pureed prawns, chopped prawns, chopped rehydrated mushrooms, the garlic chives mixed with sesame oil, and the finely chopped ginger. Add 1 1/2 tablespoons Lee Kum Kee Premium Oyster Sauce, 1 teaspoon Lee Kum Kee Premium Soy Sauce, a dash of white pepper, and 2 tablespoons tapioca starch. Mix all ingredients well until evenly combined.
⏱️ 10 min - 5
Form the Siu Mai: Hold a wonton wrapper in your palm. Spoon a heaped tablespoon of the prepared filling into the center of the wrapper. Gently shape the filling into a classic open-top siu mai. Place a fresh scallop into the filling on top. Press lightly with a spoon to ensure it holds its shape, keeping the top loose and natural. A tip is to not overpack the siu mai; gently press the filling into shape using a spoon so it stays light, juicy, and not too dense.
⏱️ 15 min - 6
Steam the Siu Mai: Arrange the formed siu mai in a lined steamer basket, leaving a little space between each one. Steam the siu mai over gently boiling water for 8–10 minutes, or until they are just cooked through and fragrant. The video shows steaming for about 10 minutes on medium heat.
⏱️ 10 min - 7
Serve: Remove the cooked siu mai from the heat. Top them with tobiko (fish roe) and serve immediately.
⏱️ 2 min