Richard’s Shui Mai
Shui Mai is such a staple of Cantonese Dim Sum cuisine that when Chinese immigrants first came to Australia in the mid 1800s gold rush they made a rough version of the Shui Mai of their home cuisine...
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Ingredients
- 1/2 head Cabbage
- 1 tbs Salt
- 250 g Pork Mince
- 500 g unpeeled raw prawns (shrimp)
- 15 g finely grated root ginger
- 15 g finely grated raw garlic
- 1 tsp Sesame oil
- 1 tbsp Shaoxing (Chinese cooking sherry)
- 2 tbsp Light Soy Sauce
- 50 g chopped spring onions (or scallions or shallots)
- 50 g Macadamia Oil (or other neutral oil)
- 1 tbsp Baking Powder
- 1 tbs Salmon Roe or Caviar
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