Ingredients
- 10 g CAP BINTANG Corn Starch
- 145 g Mince chicken thigh
- 150 g Shrimp meat
- 10 g Diced mushroom
- 3 g Salt
- 4 g Chicken Powder
- 11 g Sugar
- 8 g Sesame oil
- 8 g Shallot oil
- 10 sheet Siu mai pastry / wonton pastry
- pinch of ground white pepper
Cooking Method
- Mix all the ingredients together apart from the pastry and beat with a beater for 3 minutes and keep overnight
- Weigh about 25 g of mince and wrap with the siu mai pastry / wanton pasty.
- Steam for approximately 9 minutes and serve while hot.