Crab And Shrimp Sui Mei

Recipe Ingredients

1 lb	454g / 16oz	Shrimp - peeled, deveined
1 tablespoon	15ml	Vodka or gin
1 tablespoon	15ml	Egg - white only (large)
2 oz	56g	Or
3 tablespoons	45ml	Heavy cream
1 tablespoon	15ml	Sesame oil
1 teaspoon	5ml	Ginger root - minced
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	White pepper
1/2 cup	73g / 2.6oz	Water chestnuts or jicama - finely chopped
2		Scallions - white part only, finely chopped
2 tablespoons	30ml	Fresh cilantro stems - finely chopped
1/2 lb	227g / 8oz	Crab meat

Recipe Instructions

Dry the shrimp in a paper towel and puree them in a food processor. Mix in vodka or gin and set aside.

In a medium glass bowl, beat the egg white lightly. Blend in pork fat or cream. Add the water chestnuts or jicama, scallions and cilantro stems. Do not over mix. Slowly add the crab meat, mixing carefully so as not to break up the lumps too much.

Make dough using the Dim Sum Dumpling Dough (Boiling Water Method) recipe and roll out round skins 3 inches in diameter. Or buy dumpling or wan ton skins. If square, cut skins into rounds as large as possible.

Place one teaspoon of the crab and shrimp filling in the center of the dumpling. Place the dumpling in the palm of you hand and with a knife, smooth the filling so that it covers the dumpling skin in a thin layer, almost out the edges. Fold the dumpling in you hand so the sides come up but leaving the top open. Smooth the top of the filling smooth with the knife.

Steam the dumplings for 7 to 10 minutes or until cooked through. Do not overcook.

Garnish with chopped cilantro leaves.

Serve hot with red bell pepper dipping sauce.

Source:
Susanna Foo "Chinese cuisine"

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