{"id":3596,"date":"2013-01-16t17:47:17","date_gmt":"2013-01-16t22:47:17","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=3596"},"modified":"2016-11-23t16:18:52","modified_gmt":"2016-11-23t16:18:52","slug":"shrimp-shumai","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/shrimp-shumai\/","title":{"rendered":"shrimp shumai"},"content":{"rendered":"

makes 14-16 pieces- serves 3-4\u00a0<\/em><\/p>\n

1 lb. wild gulf shrimp, peeled and deveined, tails off<\/p>\n

11\/2 t soy sauce<\/p>\n

11\/2 t mirin<\/p>\n

2 t grated ginger<\/p>\n

3\/4 cup chopped cilantro<\/p>\n

1\/2 cup scallions, white section with some green, chopped<\/p>\n

14-16 wonton skins<\/p>\n

2 cloves garlic, minced<\/p>\n

1 t sesame oil<\/p>\n

1 egg white<\/p>\n

1 carrot, make 16 approx. 3\/8 inch cubes<\/p>\n

11\/2 t cornstarch<\/p>\n

parchment paper or cabbage leaves, to line steamer<\/p>\n

peel and devein shrimp, tails off<\/p>\n

finley chop half the shrimp and pur\u00e9e the other half in food processor<\/p>\n

place in mixing bowl with all ingredients except carrot garnish and wonton skins<\/p>\n

mix well with rubber spatula<\/p>\n

place wonton skins on cutting board covered with damp towel<\/p>\n

one at a time, dampen the edges of wonton skin<\/p>\n

make a ring shape with your hand by placing your index finger to your thumb<\/p>\n

place wonton skin over your hand; gently push an indentation in the wonton skin and spoon approx. 1 t of shrimp mixture into the wonton skin<\/p>\n

squeeze gently in the center to make a slight hourglass shape<\/p>\n

pat on the bottom to flatten it then place on a lightly floured plate<\/p>\n

when you’ve filled all the skins, place a piece of parchment paper, cut into a circle with several 1\/4 inch holes cut in it and at least 1 inch of space around the edges, to allow steam to pass through, into steamer (you can use cabbage or lettuce leaves if you don’t have parchment paper)<\/p>\n

place shumai on parchment<\/p>\n

garnish center of each shumai with a carrot cube<\/p>\n

cover and steam over high boil for 8-10 min. or until shrimp mix is just opaque in center<\/p>\n

serve right away with dipping sauce<\/p>\n

dipping sauce<\/strong><\/p>\n

1\/2 cup ponzu sauce<\/p>\n

1 t lemon juice<\/p>\n

1 t sake<\/p>\n

1 t sriracha sauce, more if you like spicy<\/p>\n","protected":false},"excerpt":{"rendered":"

you can buy a decent frozen shumai at any asian store but you’ll be amazed at how good they can be fresh made with great ingredients. i used our wild gulf shrimp.<\/p>\n","protected":false},"author":4,"featured_media":6111,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[51,21,284],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3596"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=3596"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3596\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6111"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=3596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=3596"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=3596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}