Succulent scallops as bite sized treats from Alan Yau at Yauatcha for Taste of London. Great as part of a dim sum feast or on their own.
1. In a bowl, combine the prawns, carrot, potato starch, wheat starch, sesame oil, vegetable oil, sugar, salt and pepper. Cover with cling-film, refrigerate and leave to marinate for 2 hours.
2. Remove the mixture from the refrigerator and discard the cling-film, Using a large pair of scissors, make random snips in the prawns thus breaking up the mixture slightly. The prawns should appear to have been roughly diced after scissoring and the mixture will remain sticky.
Wonton skins can be purchased ready to use from any good Chinese supermarket
3. To prepare the wonton skins, first stack all 12 together into a neat pile. Using a pastry cutter of about 8-9cm in diameter, place the cutter centrally on top of the pile. With the palm of your hand, press the cutter downwards quite firmly, repeating if necessary until you have cut through all 12 skins. Do not twist the cutter, remove it lightly and discard the wonton trimmings.
4. To assemble the dish, place a wanton skin in the palm of one hand, keeping the hand flat. Use a small spatula in the other hand to take one-twelfth of the mixture and place it in the middle of the wonton skin. Gently press the mixture down to expel any trapped air. Mould the wonton skin sides up around the mixture so that it starts to look more rounded in shape. Change the position of your hand so that you are now holding the package mostly between thumb and forefinger in a C-shape.
5. Gently press upwards on the sides of the wonton skin, to form it into the correct shape for Shumai. Place a scallop, smooth side up in the centre of the Shumai shape. Using the spatula again, tuck any stray pieces of the prawn mixture under the scallop, pressing the sides and turning the Shumai around to make an even, rounded shape. The Shumai should be topped with a scallop, with all other ingredients underneath, wrapped in the wonton. Repeat until you have 12 pieces.
6. Steam the Shumai for approximately 4 minutes or until the seafood is cooked. Dress each Shumai with a third of a teaspoon of caviar placed centrally on top of the scallop. Serve immediately.
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Recipe © courtesy of Alan Yau at Yauatcha
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