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Instructions

Method

  1. Mince Chicken Thigh, Prawn Meat, Water Chestnuts, Mushrooms and Ginger in Fusion Master Mincer.

  2. Add all marinade ingredients into the minced meat, stir well and let it marinade for 5mins, and the Siew Mai filling is done.

  3. For ordinary Siew Mai : Take one Sui Kow Skin and wrap up about 1 tbsp minced meat and form into a Siew Mai Shape.

  4. For 4 Treasure Siew Mai : Take one Sui Kow Skin and wrap up 1 tbsp minced meat and form into a flower shape Siew Mai and shape 4 pockets at the end to create room for the 4 Treasure Filling.

  5. Steam Siew Mai in Steam-it for 12mins. Garnish with some Spring Onions or Fish Roe (if desired). Serve hot.

Ingredients

  • Ingredients (Mincing) :
  • 300 g Boneless, Skinless Chicken Thigh
  • 180 g Prawn Meat
  • 3 Water Chestnuts
  • 2 Chinese Mushrooms, soaked
  • 1 thumb sized Ginger, sliced
  • 1 pack Sui Kow Dumpling Skin
  • Ingredients (Marinade) :
  • 1 tbsp Corn Flour
  • 1 tsp Sugar
  • 1 tsp Sesame Oil
  • 1/4 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Mushroom Seasoning
  • Ingredients (Siew Mai Topping) :
  • Chopped Red Chillies (Red)
  • Chinese Mushrooms, chopped (Brown)
  • Spring Onions (Green)
  • Chopped Carrot (Orange )
  • Chopped Cooked Prawns (White)

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