Shrimp Shui Mai with Grilled Pineapple Sauce and Seaweed Salsa
 
shrimp shui mai with grilled pineapple sauce and seaweed salsa: 
 
  siu mai (dumplings):
2 medium  shrimp
1   green onion
1 tsp  ground ginger
1/2 tsp  minced garlic
1   egg white
1/4 tsp  sesame seeds
1/8 tsp  salt
  small, square won ton wrappers
 
  pineapple coulis (sauce):
1 Tbsp  firmly packed brown sugar
1 Tbsp  dark sesame oil
1/2   fresh pineapple, peeled and trimmed
2 clove  garlic
1   shallot
  juice from 1/2 lime
2 Tbsp  chopped fresh cilantro
2 Tbsp  chopped fresh mint
1/2   fresh jalapeno chili wear gloves
1/8 tsp  salt
1   x (6-ounce) can pineapple juice
 
  seaweed salsa:
2   sheets nori (dried seaweed, see note)
1/4 head  napa cabbage
1   carrot
1/2   red bell pepper
1 Tbsp  dark sesame oil
1 Tbsp  rice vinegar
1-1/2 tsp  chili garlic sauce (see note)
  salt and pepper to taste
 
to make siu mai: combine shrimp, green onion, ginger, garlic, egg white, 
sesame seeds and salt in food processor and pulse until smooth. place 1 
1/2 
tablespoons of mixture in the center of a won ton wrapper. dampen the edge 
and pinch and pleat it around the edge of the filling, leaving the top 
open, 
like a basket. repeat with remaining wrappers and filling. steam siu mai 
in 
a bamboo steamer or metal steamer basket, with water at a low boil, until 
they are firm, about 4 to 5 minutes. 
 
to make coulis: whisk together brown sugar and sesame oil and toss 
pineapple 
in the mixture until well-coated. grill or broil the pineapple until the 
sugar caramelizes and the fruit is well-browned. cool. 
in a blender, combine pineapple, garlic, shallot, lime juice, cilantro, 
mint, jalapeno and salt and puree. if too thick, thin with pineapple 
juice. 
 
to make salsa: chiffonade (roll and cut into very thin strips) the nori 
and cabbage. julienne the carrot and red pepper. place vegetables in a 
large bowl. 
 
in a small bowl, combine sesame oil, rice vinegar and chili garlic sauce. 
pour the vinaigrette over the vegetables and toss. season to taste with 
salt and pepper. 
 
to serve: pour a puddle of pineapple sauce on each plate and add siu mai. 
top with a heaping tablespoon of salsa. 
 
note: wear gloves when handling fresh, canned, dried or pickled chilies; 
the oils can cause a burning sensation on your skin. 
 
note: find nori and chili garlic sauce in the asian grocery stores and the 
asian section of many supermarkets. 
 
--- 
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magic recipes: http://groups.msn.com/magicrecipes/ 
 
 
-- 
(ID: 6132) Mirror: rec.food.recipes: Sat, Sep 18, 2004


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