Chicken Recipes - Steamed Meat in Noodle Cases Recipe

  
 

Chinese Meats Recipes - Steamed Meat In Noodle Cases (Sui Mai) Recipe

Ingredients

  • 1/2 recipe noodle dough

  • 6 oz. pork (a quarter in fat)

  • 1 dessertspoon canned water chestnuts

  • 1 dessertspoon canned bamboo shoots

  • pitch each salt, sugar and Ve-Tsin

  • 1 teaspoon beaten egg

  • 6 shelled cooked prawns

Method:

  1. First, make the noodle dough. It is a good idea to do this early in the day. Put it into a basin, cover to prevent it drying and set aside while preparing the filling.

  2. Very finely chop the pork, water chestnuts and bamboo shoots. Add the seasonings and work in the egg.

  3. Pick up the mixture and drop it on the table time and again so that the ingredients are well combined. Roll out the noodle dough very thinly and cut it into six 3-inch squares.

  4. Place a portion of the filling in the centre of each and form into cylindrical shapes.

  5. Pull out the top of each a little to make appear as a 'flower'. Place upright in a steamer, top each with a prawn, cover and steam for 20 minutes.

Note: If there are several dishes at the one course, as is the Chinese custom, this one would serve 6.