Pork and Prawn Shumai - Chef Recipe by Peter Sheppard
These handmade dumplings are sure to entice, filled with prawn meat and pork mince with a hint of...
50g tempura flour
½ teaspoon hondashi
150g cabbage, cut into strips
1 stalk shallot, thinly sliced
1 tiger prawn, cut into small pieces
30g calamari cut into small pieces
20g scallops, cut into pieces
20g white pickled ginger
(red if white is unavailable)
katsuobushi (bonito flakes)
aonori (seaweed flakes)
In a metal bowl whisk together flour, water, salt and hondashi until smooth.
Add egg, cabbage, shallot and red ginger (gari) and mix lightly.
Pour mixture on hot teppan table and make it into a pancake.
Using teppan spatulas flatten and make it round.
After about 3 minutes flip over pancake down and cook for 4 minutes. Flip pancake again and cook for 3 minutes or until firm and well browned.
Cut into portions with spatulas. Plate and drizzle the sauces and sprinkle with
katsuobushi and aonori. Serve.
Credits: Kobe Jones
Photo Credits: Kobe Jones