Chef Recipe of Scallop Sui Mai
There are many stories about Dim Sums, a Chinese delicacy that Indians have borrowed and developed over 200 years back. Indian foodies who go experimental over new items embraced Dim Sums with warmth. Now a part of lunch and bunch at most Chinese restaurants all over India, Dim Sums are served in various styles: Singaporean and Hong Kong. Delhites who are known for their multi-continental food culture have long incorporated this Chinese delicacy into their list of must-haves. Of the Chinese restaurants in Delhi and its suburbs, Dimsum Bros. deserves a mention for offering Dim Sums with an unforgettable taste which is sure to leave you craving for more. SliceofRealLife.com got in touch with Michael Hsiung Sin Tung, Master Chef at Dimsum Bros, Ambience Mall in Gurgaon to share the recipe of Scallop Sui Mai with you. Here is the chef recipe:
Recipe of Scallop Sui Mai:
Scallop – 20 gms
Prawn – 25 gms
Salt – 0.2 gms
MSG – 0.3 gms
Sugar – 0.5 gms
Chicken Broth Powder – 3 gms
Potato Starch – 3gms
Sesame oil – 2 teaspoon
Cooking oil 10gms
White pepper 1gm
Green wonton 1 sheet
How to cook:
Take a raw prawn and cut it into pieces. Chop the prawn pieces.
Take salt, sugar, sesame oil, cooking oil, chicken broth powder and potato starch in to a bowl.
Mix up these ingredients with chopped prawn in the bowl.
Stuff the green wanton leaves with this mixture.
Add scallop to the filling and boil it for 8 to 9 minutes.
Shape the leaves into bags and steam them for 2 to 3 minutes.
Now serve Dim Sums hot.
Inputs and pictures from Dimsum Bros.