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112.5 g fish paste
75g minced pork
2 tbsp garden peas
2 tbsp cooked chopped bamboo shoots
1 tbsp cooked chopped carrot
1 tbsp chopped Chinese parsley
1 tbsp chopped spring onion
24 pieces of shao-mai skins
Seasoning:
1 egg white
1/3 tsp salt
1/4 tsp pepper powder
1 tsp sesame oil
2 tbsp water
1 tbsp cornstarch |
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Method :
Mix the fish
paste and minced pork with seasoning, stir till it forms sticky paste.
Then add the garden peas, bamboo shoots, carrots, Chinese parsley and
spring onion, bind into the filling. Spread the wrapper, top it with the
filling, wrap up by hands. Flat the top by a spoon dipping in water. Put
into the steamer to steam over high heat for 6 minutes. Serve.
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