Prawn and pork shumai

Tamara West

Ingredients

¼	Onions, chopped
230 g	Raw prawns, peeled, deveined and chopped (Main)
180 g	Pork mince
5	Garlic cloves, chopped
3	Shiitake mushrooms, soaked and chopped
2 Tbsp	Oyster sauce
½ Tbsp	Soy sauce
1 Tbsp	Sesame oil
1/8 tsp	White pepper
20	Wonton wrappers
20	Frozen peas, or some finely diced carrot

Directions

1. Place a medium-sized frying pan or wok over medium heat and add a tablespoon of oil.
2. Add chopped onion and fry gently for couple of minutes or until translucent and softened.
3. Remove from heat and set aside to cool.
4. Place the onion and all the other filling ingredients in a large bowl and mix well with your hands.
5. Place a tablespoon full of the shumai mixture in the centre of each won ton wrapper.
6. Gather the won ton wrapper around the meat and hold gently with your hand so the wrapper will stick to the meat mixture.
7. Leave the top of the shumai unsealed.
8. Put a frozen pea or piece of finely diced carrot on top of each shumai and place them in a steamer.
9. Steam for 8-10 minutes or until cooked through.