Abalone siew mai. Photo courtesy of Sheraton Saigon Hotel & Towers
The international Cantonese dim sum master chef has enjoyed more than 30 years of dim sum mastery. He joined Sheraton Saigon’s in-house team of culinarians to host an innovative dim sum pairing concept, serving up authentic Cantonese cuisine that spotlights quality ingredients and time-honoured techniques.
The talented chef presented the delicious delicacy during the Straight Outta Guangdong held at Sheraton Saigon Hotel & Towers.
International dim sum Master Chef Ken, from the award-winning Cantonese restaurant Man Ho, JW Marriott Hotel Sanya Dadonghai Bay. Photo courtesy of Sheraton Saigon Hotel & Towers.
Abalone siew mai
Ingredients:
- Dry abalone: 8gr
- Shrimp (peeled): 25gr
- Pork fillet (seed-shaped pork fillet): 25gr
- Rendered pork lard: 12gr
- Salt: 1gr
- MSG: 2gr
- Sugar: 3gr
- Chicken powder: 1gr
- Black pepper, sesame oil and topica: 1gr
- Corn starch: 2gr
- Siew mai wrapper: 2gr
Preparation:
- Soak dry abalone in water for 24 hours, then soak it in boiling water until soft
- Add the abalone sauce for cooking
- Stir in spices and refrigerate for two hours
- Take the shrimp meat, pork fillet and minced pork lard. Mix them well with sugar, salt, sesame oil, corn starch, MSG, and chicken powder.
- Refrigerate the mixture for two hours to allow the flavours to blend.
- Use the siew mai wrapper to wrap the filling and place the abalone on top. Steam for 10 minutes before serving
- Put the siew mai in the bamboo basket and steam for 10 minutes and enjoy. VNS
OVietnam