Garlic prawn siu mai

Dan Hong upgrades this yum cha classic with a luscious garlic butter sauce.

• makes

  20

• prep

  35 minutes

• cook

  10 minutes

• difficulty

  Mid

Stream free On Demand

Episode 2

episode • The Streets With Dan Hong • 

cooking • 

25m

G

episode • The Streets With Dan Hong • 

cooking • 

25m

G

Ingredients

• 300 g prawn meat
• 1 clove garlic, crushed
• 1 bunch parsley, leaves roughly chopped
• 1 tsp chicken stock powder 
• ½ tsp sugar 
• Pinch salt
• 20 yellow wonton wrappers

Garlic butter sauce

• 150 g unsalted butter
• 2 cloves garlic, chopped 
• 1 tsp chicken stock powder
• ½ tsp sugar
• Pinch of salt
• ½ cup chicken stock 
• 1 tbsp potato starch, to thicken (you can use corn starch)
• ¼ lemon, juice
• 2 tbsp chives, chopped

• Trout roe, to garnish

Instructions

1. Add the prawn meat, garlic, parsley, chicken stock powder, sugar and salt to a food processor. Pulse a few times until the ingredients are incorporated. The prawns should be in chunky pieces (do not over mix, it shouldn't be a smooth paste).
2. Place a wonton wrapper in the palm of your hand, cup around it gently and add a teaspoon of mixture to the centre of the wrapper. Change your grip so you are now holding the wrapper like you would an icecream cone. Press the filling into the wrapper as you squeeze the sides to give it a cylindrical shape. The wrapper should not fully cover the filling, you should still be able to see the filling at the top. Repeat until all of the filling is used.
3. Add 2 cups of water to a large wok over medium heat and bring to the boil. Line a steaming basket with baking paper. Poke or cut holes in the paper to help the steam flow evenly. Place the siu mai in the lined steam basket in a single layer, leaving space so they don’t touch. Steam for 6-7 minutes.
4. While the siu mai is steaming, prepare the garlic butter sauce. Preheat a small frying pan over medium heat. Add the butter, garlic, chicken stock powder, sugar and a pinch of salt. Stir and cook for 30 seconds before adding the chicken stock. Bring up to the boil and taste to check for seasoning. Combine potato starch with a splash of water in a bowl to make a slurry. Add a teaspoon of the starch slurry to the butter mixture at a time. Ensure the mixture comes up to the boil between every addition as this will activate the thickening agent. The sauce should be a similar thickness to gravy. Turn the heat off, add lemon juice and stir through the chives.
5. Turn the boiling water off. Carefully remove the steam basket.
6. Spoon the sauce into your serving bowl, add the steamed siu mai and top with trout roe to serve.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 2

episode • The Streets With Dan Hong • 

cooking • 

25m

G

episode • The Streets With Dan Hong • 

cooking • 

25m

G