Scallop & Prawn Siu Mai

Ingredients

• 1150g raw prawns, peeled and minced
• 2100g scallop meat, finely chopped
• 31 tbsp soy sauce
• 41 tsp sesame oil
• 51 tsp Shaoxing rice wine
• 61 egg white
• 720g water chestnuts, finely diced
• 82 spring onions, minced
• 924 round wonton wrappers
• 102 tbsp tobiko or black caviar to top

Instructions

1. 1Combine minced prawns and scallop with soy sauce, sesame oil, rice wine, egg white, water chestnuts, and spring onion.
2. 2Hold a wonton wrapper in your palm, add a spoonful of filling, and press the sides up to form an open cup shape.
3. 3Smooth the top and add a small amount of tobiko or caviar to garnish.
4. 4Place in bamboo steamer baskets lined with parchment paper.
5. 5Steam over high heat for 8 minutes until cooked through. Serve immediately.