 Editor: Mariko |
 Shao-mai is a steamed Chinese pork dumpling wrapped in a thin flour-and
-water sheet.
But I will try to introduce easy shrimp shao-
mai without wrapping sheet.
Of course, the taste is same as shao-mai!
It's still tasty when they are cold and suitable for ben-to (= Japanese
lunch box)
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| Ingredients (for 4 servings) |
12 pieces shrimp (small), 300g minced chicken, 1/2 Negi, 1 package of Kaiwerena
Sauce (A) :
1/4 teaspoon salt, 2 tbsp soy sauce, 2 tbsp sake, 2 tbsp potato starch,
1/2 teaspoon ginger liquid
| 1 cup = 200cc / 1tbsp = 15cc / 1 teaspoon = 5cc |
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RECIPE
1. Wash shrimps in salt water. Sprinkle salt and sake on the shrimp and
wrap them in plastic film.
2. Put the wrapped shrimp into a microwave for 1 minute.
3. Chop Negi and coat with starch.
 1. Put minced chicken in a bowl and add (A) and chopped Negi.
2. Mix them well and make 12 meatballs.
3. Put a shrimp on each meatball.
4. Place meatballs radially on a baking dish and
cover with plastic film.
5. Put the dish into a microwave for 2.5 minutes.
 It's easier to make meatballs with hands spread in flour.
Cut off the bottom of Kaiwarena and wash. Cut into halves and dish them
up with meatballs. I recommend to eat them with soy sauce and Japanese mustard.
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