Chicken - Prawn Siumai

CHICKEN PRAWN SIUMAI 

* Adapted from Facebook chicken meatball recipe

SERVING

1 pack of square wantan skin (bought from Lotus) 

~ approximately 30-50 pieces

INGREDIENTS

250g prawn flesh (500g with shell on) 

550g chicken breast meat (diced and kept partially frozen) 

60g iced cold water 

1 egg white 

Seasoning: 

12g salt

30g sugar 

6g fish seasoning powder

3g white pepper powder

3g baking soda 

25g tapioca flour 

2 rounds of sesame oil drizzle (after finish blending)

STEPS :

1. Remove fats and skin on chicken. Remove shells on prawns.
2. Dice the two types of meat and keep in the freezer for about 2 hours till partially frozen but still "breakable". You should feel at least 50% stiffness when you press the meat. 
3. Mix in all the seasoning and ingredients. 
4. Blend everything altogether using food processor/chopper. 
5. Drizzle 2 rounds of sesame oil after everything is done. 
6. Wrap siumai with store-bought wantan square wrapper.
7. Steam / keep frozen for later. 

NOTES:

1. Place wrapped siumai with some gap in between each other when kept frozen. Once frozen, you can put everything into a plastic bag to save storage. 
2. Steam with some gap apart between each siumai as it will expand a little but goes back to its original size once cooled, for about 15 minutes/till cooked through (comes out with clean with a fork test).
3. I didn't dice the prawns. Just the chicken breast meat. 
4. The texture is soft as though there's fats but there isn't any. Also, it's bouncy, juicy and flavourful. Simply wonderful recipe for many years.