1 egg yolk
75ml vegetable oil
200g onion (1 onion), minced
1kg green prawns, peeled and deveined
1 small clove garlic, minced
1 teaspoon salt
1 teaspoon ground white pepper
1 teaspoon caster sugar
30 (1 packet) round shanghai wonton skins/gyoza skins
50ml dark soy
50ml rice wine vinegar
50ml lemon juice
1 tablespoon mirin (or Spicy Ponzu)
100ml dark soy sauce
10ml mirin (sweet cooking wine)
50ml rice vinegar
25ml freshly squeezed lemon juice
25ml freshly squeezed orange juice
25ml sesame oil
25g chilli garlic paste (Lee Kum Kee)
- Place egg yolk into the smallest bowl of a food processor and blitz, slowly drizzling the oil into the yolk to form a thick emulsion.
- Wrap the onion in muslin (or a clean dry chux wipe), Plunge it into boiling water several times to blanch. Refresh under cold running water. Refrigerate to cool completely then squeeze out any excess moisture.
- Place prawn meat in a food processor and pulse until roughly chopped.
- Combine prawn, onion, garlic, salt, pepper, sugar and enough Tomago moto to thoroughly combine.
- Place wonton skins on a board and chop to resemble fine strands. Place in a container.
- Using a wet teaspoon place a heaped teaspoon of mixture (15g) in the shredded skins and using your hands, roll them around so that all the mix is in a ball and covered by the wonton strands. Place the finished balls into lightly greased perforated trays or little serving dishes.
- Place the solid tray on shelf position 1, with the perforated trays on shelf position 2 and 3.
- Steam at 100°C for 7 minutes.
- In a sterilised jar combine all ingredients for the Dipping sauce and set aside.
- In a sterilised jar combine all the ingredients for the Spicy Ponzu and set aside
- Serve prawn shumai with the dipping sauce and or Spicy Ponzu.