Shrimp Sashimi PRINT
- PREP TIME: 30 min
- COOK TIME: 8 min
|⅓||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|
|1 to 2||teaspoons sugar, optional|
|½||teaspoon sea salt|
|¼||teaspoon freshly ground black pepper|
|1||package wanton wrappers|
|Shau Mai Dipping Sauce|
|⅓||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.