Chicken - Shrimp Shumai by @levi_nathania by levi_nathania. A Thermomix <sup>®</sup> recipe in the category Main dishes - meat on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Chicken - Shrimp Shumai by @levi_nathania

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Ingredients

20 piece(s)

Chicken - Shrimp Shumai by @levi_nathania

100 grams jicama, dice 2x2cm
25 grams onion, divide into 2-4
13 grams fried garlic
20 grams Fried shallots
1 1/4 tablespoon Chicken oil
1 tablespoon sesame oil
2 tablespoon lard
30 grams white sugar
15 grams oyster sauce, (Tai Hua)
15 grams plum sauce, (Lee Kum Kee)
225 grams boneless skinless chicken thighs, dice 2x2cm
32 grams chicken fats, cut 2cm
32 grams chicken skin, cut 2cm
20 grams lard
75 grams Mackerel fish
75 grams shrimps, (chop manually w/ preferred size)
20 grams shrimps, whole
1/2 teaspoon fish sauce
8 grams salt
1/4 teaspoon ground white pepper
1/2 teaspoon Mushroom Bouillon
50 grams tapioca flour
50 grams sago flour
*Onion-Garlic Paste
*Oyster Plum Sauce
*Strained Jicama Meat
Kim Hwa Shumai Wrappers

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6

1h 30min

Preparation 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
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Recipe's preparation

Put in 100 grams Jicama. Chop 3s / sp7. Strain the water and keep the Jicama meat in a bowl for later step

Onion-Garlic Paste: Without rinsing the bowl, add in 25 grams onion, 13 grams fried garlic,20 grams fried shallots. Chop 3s / sp7

Scrape down and add 1 1/4 tablespoon Chicken oil, 2 tablespoons Sesame oil, 2 tablespoons Lard. Sautee 5min / 120 C / sp.1

Blend 5sec / sp8. Set it aside in a bowl and cool it down.

Oyster - Plum Sauce: Add in 30 grams white sugar, 15 grams Oyster sauce, 15 grams Plum Sauce. Cook 3min / 80 C / sp.1

Set the sauce aside in a bowl and cool it down

Add in 32 grams chicken fats, 32 grams chicken skin, 20 grams Lard. Blend 5sec / sp9

Add 20 grams shrimps, 1/2 teaspoon fish sauce, 225 grams boneless skinless chicken thighs. Blend 5sec / sp9

Scrape down and add 75 grams Mackerel fish. Blend 5sec / sp9

Scrape down and add cooled down *Onion-Garlic Paste, *Oyster-Plum Sauce, 8 grams salt, 1/4 teaspoon ground white pepper, 1/2 teaspoon mushroom bouillon. Blend 10sec / sp 2.5

Add in *Strained Jicama meat, 75 grams shrimps, 50 grams Sago Flour, 50 grams Tapioca Flour. Knead the dough 4min

Rinse the bowl. Then add 500 grams water. Set up the varoma basket and tray with shumai (wrapped with Kim Hwa Shumai Wrappers) in it (grease the varoma basket & tray bottom part with sesame oil or place shumai papers on them). Steam 15 min / Varoma / sp.1

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.