Shau ​​never prawn, Chinese cuisine

Shau ​​never prawn

As written describing the shau never pork, Of these saccottini Steamed there are many varieties.

This version, with a shrimp filling, is one of the most widespread and tasty.
Sometimes even more appreciated than with the pig.

Among other things, many of these fillings, with small variations, they lend themselves to be able to be also used for other preparations.
Often I use it too - but add the shrimp decoration - for the Stuffed Chinese mushroom chapels, Well steamed.
Pure fried stuffed eggplant use this stuffing, even in the simplest version, no shrimp in the compound.

ingredients:

sheets for wonton

pc.

30

cod fillet

g

150

peeled shrimp

g

150

Meat pork fat

g

100

bamboo shoots

g

50

onion

pc.

1

seasoning

salt and glutamate

g

15

pepper

g

10

egg white

pc.

1

sugar

cornstarch

TS.

1

Preparation:

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Always remember to remove the package sheets for wonton from the freezer an hour before. And, when usar the sheets, open superiorly by covering it with a cloth slightly dampened with water.
At this point pour into the glass of the mixer spring onion, bamboo and fish, all already chopped roughly into pieces.

Add cornstarch, egg white, spices and herbs; blend again.

Shell and clean the prawns keeping some (the smaller ones) aside for the decoration of the filling. Switch the others to the mixer.

Transfer the filling into a container and start with wet hands to form balls of filling more or less the size of a cherry.

Now decorate each ball with a shrimp.

Stretch a cloth slightly damp on the work surface and attach the few sheets (they dry out quickly!) Leaving the other in their package, again covered by the previous canvas.
Arrange a ball for each puff leaving high the shrimp and then, by making a slight pressure on the edges of the sheet with the fingers of both hands to close the leg cover sheet, leaving the top open so as to allow one part of the decoration and stuffed.

Steaming in the special brushed bamboo baskets before oil to prevent sticking shau ever.
Leave to cook for about 10 '/ 15' and serve them on the table in the freshly cooked bamboo baskets. Accompany them with separate soy sauce or, even better, with a mixture of half soy sauce and half vinegar.

ADVICES AND NOTES:

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