Chef’s Nectar-“Crab Meat Sui Mai”


Crab Meat Sui- Mai

These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine or red wine or any single malt liquor.

Ingredients for making the Crab Meat Sui- Mai

  • 6 nos medium shrimp
  • 50 gms ground pork
  • 1 egg whites
  • 1 tbsp Chinese cooking wine
  • 1 tbsp sherry
  • 1 tbsp sesame oil
  • 2 tbsp grated ginger root
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 100 gms frozen crab meat thawed
  • 1/2 cup drained canned water chestnut finely diced
  • 1/4 cup chopped fresh coriander
  • 2 green onions minced
  • 46 square wonton wrappers
  • 46 fresh peas
  • 46 frozen peas
  • 10 large spinach leaves

Method of making Crab Meat

  • Peel and de-vein shrimp transfer to food processor. Add pork, egg white, wine, oil, ginger, salt and pepper; until combined, scraping down side of bowl as necessary.
  • Drain crab meat in sieve, pressing to remove as much liquid as possible remove any extra moisture. Add crab meat to shrimp mixture along with water chestnuts, coriander and onions stir gently to combine without breaking up crab.
  • Place 4 wonton wrappers on work surface, keeping remaining covered with damp cloth to prevent drying out brush with water. Place 1 tbsp (15 ml) crab mixture on center of each gather around filling, pressing 4 sides to make petal effect.
  • Holding dumpling between finger and thumb, squeeze to form tap on counter to flatten bottom. Place 1 pea in center of each top opening. Repeat with remaining ingredients.
  • In wok or steamer, bring water to boil. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mai, without touching, in single layer on spinach.
  • Arrange dim sum basket steamer over wok cover and steam for 10 minutes. Serve in Dim sum basket with spinach and top with sui mai.

One of the best quick bite which healthy and nutritious try it with ease without any hassle, similarly you can add other ingredients and repeat the process with vegetarian, Poultry, seafood and cottage cheese. Try out your versions of sui-mai and enjoy this heavenly preparations.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: