Noble House Crab Shumai Recipes

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SEAFOOD SHUMAI IN A LEMON GRASS BROTH



Seafood Shumai in a Lemon Grass Broth image

Provided by Ming Tsai

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

2 cups master seafood mixture, recipe follows
1 egg
2 ounces chopped, frozen butter
1 package shumai wrappers
Lemongrass Broth, recipe follows
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper
1 onion, sliced
1 jalapeno sliced with the seeds
4 slices peeled ginger
6 stalks lemongrass, sliced, white part only
1/4 cup fish sauce
4 cups chicken stock
Dash white pepper
1 lemon, juiced

Steps:

  • In a food processor, add seafood mixture, egg, and butter. Pulse until the butter is incorporated but still visible (small pieces). Place 1 tablespoon of mixture on a wrapper and bring up the sides going around the mound. Continue with the remaining mixture and wrappers. Drop, open side up, from 6 inches on a flat surface to flatten the shumai bottoms. Steam shumai for 8 minutes.
  • Into 4 soup plates, place 3 shumai each. Ladle 4 ounces broth around the shumai. Serve and enjoy.
  • Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998
  • In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.
  • In a 2-quart casserole, saute onions, jalapeno, ginger, and lemongrass. Deglaze with fish sauce and reduce by 80 per cent. Add stock and dash of white pepper. Reduce by 20 per cent on a slow simmer, about 45 minutes. Strain and keep hot. Check for seasoning. Squeeze in lemon juice right before serving.

CHINESE - CRAB SUI MAI



Chinese - Crab Sui Mai image

I love sui mai, beautiful open faced dim sums; but I have never tried a crab version before. They sound absolutely amazing. I adore the beef, pork and scallop ones, all are wonderful. They make perfect appetizers when paired with a nice chilled white wine. Posted here for play in Culinary Quest, recipe courtesy of The Canadian...

Provided by Baby Kato

Categories     Seafood Appetizers

Time 1h35m

Number Of Ingredients 15

1 lb (454 g) medium shrimp
2 oz (57 g) ground pork
1 egg white
1 Tbsp (15 ml) chinese cooking wine or sherry
1 Tbsp (15 ml) sesame oil
2 tsp (10 ml) grated gingerroot
1 tsp (5 ml) salt
1/2 tsp (2 ml) white pepper
1 pkg frozen crabmeat, thawed
1/2 c (125 ml) drained canned water chestnuts, finely diced
1/4 c (60 ml) chopped fresh coriander
2 green onions, minced
46 very thin square wonton wrappers
46 fresh peas or frozen peas
10 large spinach leaves

Steps:

  • 1. Peel and devein shrimp; transfer to food processor. Add pork, egg white, wine, oil, ginger, salt and pepper; pulse just until combined, scraping down side of bowl as necessary. Scrape into large bowl.
  • 2. Drain crabmeat in sieve, pressing to remove as much liquid as possible; remove any cartilage. Add crabmeat to shrimp mixture along with water chestnuts, coriander and onions; stir gently to combine without breaking up crab.
  • 3. Place 4 wonton wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out; brush with water. Place 1 tbsp (15 mL) crab mixture on centre of each; gather around filling, pressing 4 sides to make petal effect and leaving 1-inch (2.5 cm) opening at top.
  • 4. Holding dumpling between finger and thumb, squeeze to form "waist"; tap on counter to flatten bottom. Place 1 pea in centre of each top opening. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 6 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)
  • 5. 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.
  • 6. Arrange stacked steamer trays over wok; cover and steam for 5 minutes. Reverse trays and steam until sui mai are firm and pink in centre, about 5 minutes. Repeat steaming for any remaining sui mai.
  • 7. Serve in steamer tray or line platter with spinach and top with sui mai.

NOBLE HOUSE CRAB SHUMAI



Noble House Crab Shumai image

These dumplings are juicy and flavorful, so they're best served with just a little Chinese mustard and soy sauce for dipping.

Provided by Member 610488

Categories     Crab

Time 23m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 lb coarsely ground pork (80 percent lean)
4 medium scallions, thinly sliced
2 tablespoons fresh ginger, minced
1 tablespoon mirin
1 teaspoon kosher salt
1/2 lb lump crabmeat, picked over
flour, for dusting
24 round gyoza skins
6 napa cabbage leaves

Steps:

  • In a bowl, mix the pork, scallions, ginger, mirin and salt. Gently fold in the crab meat.
  • Dust a baking sheet with flour. Hold a gyoza wrapper in your palm, keeping the rest of the wrappers covered with plastic. Place about 1 1/2 tablespoons of the filling in the center of the wrapper and pinch the edges all around, forming an open cup. Transfer the dumpling to the baking sheet and cover. Repeat with the remaining wrappers and filling.
  • Fill a wok with 1 1/2 inches of water and bring to a boil. Arrange the cabbage leaves on 2 tiers of a bamboo steamer so they overlap slightly. Add the dumplings to the steamer and stack the tiers. Cover and steam until the shumai are just cooked, 8 minutes. Serve hot.

Nutrition Facts : Calories 379.5, Fat 12.1, SaturatedFat 3.7, Cholesterol 181.3, Sodium 1422.4, Carbohydrate 6.5, Fiber 0.9, Sugar 0.9, Protein 58

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