Yu Chi Gau
Same principle as siu mai but a different shape.
INGREDIENTS
(Makes 50-60)
350g minced shoulder of pork or chicken breast
60g prawns (eg tiger prawns) raw and chopped
60g shark's fin washed and shredded (needles and cartilage)
80g spring onion diced
150g vegetables (water chestnuts bamboo shoots) diced
2tsp salt
2tsp sugar
2tsp light soy
1tsp sesame oil
2tbs cornflour
1 beaten egg
About 60 won ton wrappers
Oil
METHOD
Mix the meat prawns shark's fin and vegetables together in a bowl. Combine the salt sugar soy sesame oil cornflour and egg. Work these into the meat so that the seasoning is evenly dispersed. Chill the mixture thoroughly; this makes it easier to work with.
Hold the wrapper in the palm and spoon about 1 heaped teaspoon on to it slightly off centre. Lift one corner pull it across the diagonal and press the side to the opposite edge. Don't go from corner to corner. You should have two points next to each other (see left).
Make a seal with pleats to enclose filling. Start at the end where most of the filling is then work your way along the other sides of the triangle. You will have a rough irregular edge which needs trimming with sharp scissors.
Put the parcels on to the lightly oiled steamer rack of a bamboo steamer. Steam 15-20 minutes and serve at once piping hot for the best result.
