Upside-Down Blood Orange and Turmeric Cake by Byron Smith and Tess Robinson
"Cutting into a blood orange is like opening a present. The outside is unassuming, but the inside is...
1kg pork mince
500g green prawn meat
100g egg whites
Egg wonton wrappers
1 knob fresh ginger, grated
1 carrot, grated
1 bunch coriander sprigs
4 Tbs oyster sauce
Salmon roe (enough to serve)
Beat egg white until peaks form. Chop prawn meat roughly and combine with pork mince, oyster sauce, carrot and ginger.
Fold in egg whites and cook a sample, taste and adjust amount of ginger and oyster sauce as required.
Brush wonton wrappers with water and place 50g (about 1 tablespoon) of the filling in the centre of each.
Pleat the sides up around the filling and squeeze together, pushing the filling up so the shumai looks full.
Steam for 8 minutes, garnish with salmon roe and coriander.
Recipe provided by Kyubi Modern Asian Dining