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Delicious Authentic Prawn and Scallop Shumai Recipe
Living in Edinburgh I tend to visit Chinese restaurants once, maybe twice, a month and one of the things that I always order is Shumai (燒賣). Shumai is one of my favourite dim sums in Cantonese restaurants. However Shumai in Chinese restaurants in Western society nearly always consists of only Cantonese flavour shumai which is ground pork with a little bit of crab roe on top.
There are so many different kinds of Shumai in the East. For example, Mongolian people like to use lamb as the main ingredient of Shumai. Shanghainese people use sticky rice (glutinous rice) as their main ingredient but they also like to use other ingredients such as Chinese leaves and prawn and beef. Hong Kong people use fish meat while Jiangxi citizens use egg and pork. Japanese people also like shumai and they use prawn as their main ingredient but the main difference between Japanese and Chinese shumai is the ingredients of the Chinese shumai are “minced”. Japanese people prefer to grown the prawn (or other ingediente) into a past and they usually decorate the shumai with a pea on the top.
Most people believe Shumai advvvdvwas invented in Huhhot, Inner Mongolia, between the Ming and Qing dynasties. People sell it in teahouses as a sideline product. It’s a bit like in the UK with people serving tea or coffee with a biscuit or teacake but in ancient China, China people served Chinese tea with Shumai.
For my recipe I use scallops and prawns as my main ingredients instead of the usual pork mince. I kept 10 prawns for garnish the shumai instead of the crab roe and I cut the garnish prawns into half because the prawns I bought were really quite big. If I had used whole prawns the shumai would have been cooked but the garnish prawns would have been slightly raw. I will recommend using smaller prawns for garnish and using bigger prawns for the filling.
You can serve this prawn and scallop shumai with light soy sauce to be used as a dip or you can serve this with black vinegar and julienned ginger. It’s entirely up to you. If you like spicy food then you can also use a little bit of chili oil in the sauce.
You must keep the scallops and prawns really dry before you make the filling. Too much water will affect the texture of the shumai. You can use a kitchen towel to dry them.
After using the food processor to ground the ingredients you can put all the ingredients into a big mixing bowl and mix them clockwise or anti clock wise for 3-6 mixtures. You can choose for yourselves which one you do but if you choose either you must stick with that. This will ensure the mixture is consistent in texture.
When the filling mixture is ready, you can put it in the fridge for at least 30 minutes. This will make the shumai taste even better. You can service this shumai with light soy sauce or black vinegar with julienned ginger. You can also use some chili oil as mentioned before but remember there is no strict rule about which sauce you should use to go with the shumai, it’s up to you to experiment and use what you like.
300g of scallops
250g of prawns (keep 10 prawns for garnishing the shumai afterwards)
1 pack of shumai pastry (available from Chinese supermarket)
1 spring onion
¼ teaspoon ground white pepper
1 teaspoon salt
Couple drops of sesame oil (Please don’t use the toasted sesame oil)Continue to 2 of 5 below.
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Continue to 3 of 5 below.
- Use a food processor to blend all of the ingredients and seasonings.
- Take a sheet of shumai pastry and put on your hand as the procedure photo shows.
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Continue to 4 of 5 below.
- Put a teaspoon of the filling in the middle.
- Gently use teaspoon to push the filling down.
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Continue to 5 of 5 below.
- Use teaspoon to smooth and flatten the filling.
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- Put a garnish prawn on top of the shumai and repeat the procedures until all the filling finish. This recipe makes approximately 20 shumai.
- Boil some water in the wok and put the bamboo steamer on. Line the bamboo steamer with parchment paper.
- Steam the shumai for 6-8 minutes. Ready to serve