Seafood shumai in a lemon grass broth

1 servings

Ingredients

Quantity Ingredient
2 cups Master Seafood Mixture; see * Note
1 Egg
2 ounces Frozen butter; chopped
1 pack Shumai wrappers
=== LEMON GRASS BROTH ===
1 Onion; sliced
1 Jalepeño; sliced with the seed
4 slices Peeled ginger
6 Lemon grass stalks; white part only, sliced
¼ cup 3 Crab Fish Sauce
4 cups Chicken stock
1 dash Freshly-ground white pepper
Juice of 1 lemon

Directions

* Note: See the "Master Seafood Mixture" recipe which is included in this collection.

In the same food processor, add seafood mixture, egg and butter. Pulse until the butter is incorporated but still visible (small pieces). Place one tablespoon of mixture on a wrapper and bring up the sides going around the mound. Drop from 6 inches onto a flat surface to flatten the shumai.

Steam shumai for 8 minutes.

For the Lemon Grass Broth: In a 2-quart casserole, saute onions, jalepeño, 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.

For Plating: In a soup plate, place three shumai and ladle in the broth.

Serve and enjoy.

This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B08) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-30-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 195 Calories (kcal); 5g Total Fat; (33% calories from fat); 10g Protein; 14g Carbohydrate; 187mg Cholesterol; 8648mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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