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Shrimp Sashimi

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    Prep Time
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    Cook Time

Shrimp Sashimi


cup chopped canned water chestnuts
¼ cup chopped scallions
½ pound shelled and deveined shrimp, chopped
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 tablespoon sherry wine
2 teaspoons cornstarch
1 to 2 teaspoons sugar, optional
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 package wanton wrappers
Shau Mai Dipping Sauce
cup unseasoned rice-wine vinegar
2 tablespoons freshly grated and peeled ginger


1. In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper. 2. Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere. 3. Fill a large skillet or wok with 2 cups water; bring to a boil. Set a bamboo steamer into skillet and line \vith a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce. Dipping Sauce Directions 1.Mix together vinegar and ginger in a small bowl.

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