Save Recipe Print
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
4 servings

Ingredients

Master Seafood Mixture:
Lemon Grass Broth:

Directions

In a food processor, add seafood mixture, egg, and butter. Pulse until the butter is incorporated but still visible (small pieces). Place 1 tablespoon of mixture on a wrapper and bring up the sides going around the mound. Continue with the remaining mixture and wrappers. Drop, open side up, from 6 inches on a flat surface to flatten the shumai bottoms. Steam shumai for 8 minutes.

Into 4 soup plates, place 3 shumai each. Ladle 4 ounces broth around the shumai. Serve and enjoy.

Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998

Master Seafood Mixture:

In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.

Lemon Grass Broth:

In a 2-quart casserole, saute onions, jalapeno, ginger, and lemongrass. Deglaze with fish sauce and reduce by 80 per cent. Add stock and dash of white pepper. Reduce by 20 per cent on a slow simmer, about 45 minutes. Strain and keep hot. Check for seasoning. Squeeze in lemon juice right before serving.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Thai-Style Halibut with Coconut-Curry Broth

Recipe courtesy of Ellie Krieger

Seafood Chowder

Recipe courtesy of Ina Garten

Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth

Recipe courtesy of Robin Miller

Lemon Cake

Recipe courtesy of Ina Garten

Lemon Curd

Recipe courtesy of Ina Garten

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Lemon Capellini

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories