Yumi’s Prawn, Chicken and Sweet Corn Siu Mai

Endless Possibilities with Yumi’s Roasted Sweet Corn dip
Makes 22
You will need a steamer basket for this recipe*
Ingredients
300g skinless chicken thigh, finely chopped
100g green prawn meat, finely chopped
2 tbsp cornflour
½ tbsp sea salt
½ tub (100g) Yumi’s Roasted Sweet Corn dip
1 tbsp finely chopped chives
1 tbsp soy sauce
Ground white pepper
22 wonton wrappers*
1 tbsp very finely diced carrot
Coriander leaves, to serve
Sesame oil and chilli oil, to serve
100g green prawn meat, finely chopped
2 tbsp cornflour
½ tbsp sea salt
½ tub (100g) Yumi’s Roasted Sweet Corn dip
1 tbsp finely chopped chives
1 tbsp soy sauce
Ground white pepper
22 wonton wrappers*
1 tbsp very finely diced carrot
Coriander leaves, to serve
Sesame oil and chilli oil, to serve
Method
- Combine chicken, prawn, cornflour and salt in a food processor and pulse until just combined (be careful not to over process, you want the meat to still be textured). Transfer mixture to a bowl, add Yumi’s Roasted Sweet Corn dip, chives, soy sauce and a pinch of white pepper and stir to combine.
- Hold a wonton wrapper in your hand. Spoon a tablespoon sized portion of the filling into the centre and fold the edges into the centre, leaving the top open (so the filling is exposed). Repeat with remaining wonton wrappers.
- In a large saucepan bring a small amount of water to the boil. Line a steamer basket with baking paper and place the siu mai in the basket, 2cm apart (you may need to do this in 2-3 batches, depending on the size of your basket). Sprinkle each dumpling with a little carrot. Place the basket, with the lid on, into the saucepan, cover and steam for 8 mins until cooked through.
- Serve topped with coriander and accompanied by sesame oil and chilli oil.*steamer baskets and wonton wrappers are available from Asian supermarkets.
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