3 Reviews

This Reipie was grate my whole family loved it. BUT i had a lot of trouble wraping it to look decent so we just ended up making little purses out of them and omiting the tail sticking out lol. also had a bit of trouble with them sticking to my steamer any sugjestions?

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minderelly March 04, 2011

Excellent taste. Note to serve them immediately when ready. Served with chili sauce and hot mustard on side. I took the tail shell off the shrimp and chopped the shrimp in halfs or thirds. Easier to make better looking shu mai, more uniform Had fun with this and was delicious

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elmill September 07, 2008

This Shrimp/Prawn dumpling's has outstanding flavour. Yes they are a little time consuming to make however they are so yummy and worth every minute. The flavour for this recipe is a five star, however the directions (step 6) needs a touch up, I'm a newbie to making dumplings and I found it difficult to understand. I first couldn't get the wonton skins to stick together so I used water and that worked. I also ran out of the medium prawns/shrimp with tails so I just wrapped them up like Dolmas/Spring rolls. I think the key is to add a little bit of the mixture on wonton. Only substitute I made was I used Solid vegetable oil instead of the pork fat/lard. Thank you MarraMamba for my next experience.

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Chef floWer September 07, 2007
Shrimp Shau Mai (Dim Sum Dumpling)