Pork and Prawn Siu Mai, Shiitake, Water Chestnuts and Black Vinegar Sichuan Sauce - Chef Recipe by Richard Manks

Ingredients

Black Vinegar Sauce:

80 g Chinkiang vinegar
80 g soy sauce
20 Tbs finely grated fresh ginger
10 g sesame oil
]20 g sugar
2 garlic cloves, finely grated

Sichuan Oil:

2 Tbs chilli flakes
200 g canola oil, heated until shimmering
20 g soy sauce
20 g hot water
50 g malt vinegar
20 g sugar
1 Tbs Sichuan powder

Pork and Prawn Sui Mai Filling:

200g pork mince
100g King green prawns, peeled, deveined and roughly diced
50 g shiitake mushrooms, chopped
50 g water chestnuts, chopped
1 Tbs ginger, finely chopped
2 spring onions, sliced
1 Tbs soy sauce
1 Tbs Shaoxing cooking wine
1 tsp pure sesame oil
1 Tbs sugar
20 g oyster sauce
1 packet round egg wonton pastry wrappers

To Serve:

10 g caviar

Method

Combine the pork and prawn filling and refrigerate for two hours until firm.

Mix all black vinegar sauce ingredients together until combined.

Sichuan Oil:

Pour warm shimmering oil over the chilli flakes and let sit for 30 minutes. Stir, strain off oil and cool. Mix rest of ingredients with strained chilli oil to combine.

Lay egg pastry skin in palm of your hand and add one tablespoon of pork and prawn filling in the centre. Dab edges of pastry with water and fold edges over the create pleats, pressing filling down to create sui mai.

Folding comes with practice…be patient and have fun!

Steam in oiled bamboo steamer over boiling water for 10-12 minutes.

Serve hot, topped with XO sauce and caviar. Serve Sichuan black vinegar sauce in a ramekin on the side.