1 tsp msg
1 tsp sherry
2 tbsp light soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
2 tsp cornflour
1 tbsp ginger juice
1 small egg
½ tsp pepper
1 tbsp chopped spring onions
10 oz minced pork
½ lb prawns, shelled, deveined and cut
2 oz boiled pork fat, finely cubed
4 tbsp boiled bamboo shoots, chopped finely
4 oz square egg skins (wantan skins), obtainable from local markets
Mix A in a bowl. Add B. Mix well.
Cut off the four corners of the egg skins. Place a tablespoon of the meat mixture in the centre of each skin. Enclose filling with egg skin, so that the top filling is seen. Flatten base of each siew mai.
Brush steamer rack with oil. Space siew mai on rack.
Steam over rapidly boiling water for 5 to 7 minutes or till cooked.
Serve hot with chili sauce and mustard.