Oozy Soft Centre Crab Cream Siew Mai
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Prep time: 
Cook time: 
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Serves: About 20 small Siew Mai
 
Ingredients
Crab Cream Filling
  • 15g Butter
  • 50g Yellow Onions (Thinly sliced)
  • 27g plain flour
  • 240ml milk
  • 100g Crab meat
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
For the Siew Mai
  • 1 packet of Siew Mai Skin or Wanton Skin
Topping
  • 2 tablespoons of Tobiko
Instructions
Cream Crab Filling
  1. Melt the butter in a heated pan over medium low heat
  2. Add in onion and stir fry until soften
  3. Add in the plain flour and continue to stir fry to about 1 min
  4. Slowly add in the milk and stir until the mixture slightly thicken.
  5. Add in crab meat, salt and pepper
  6. Continue to stir and cook for another 5 mins.
  7. Remove the mixture from the pan and allow it to cool before using the mixture for the siew mai
Wrapping of the Siew Mai (refer to above content for step-by-step pictorial guide)
  1. Gently cup one of your hand into a fist and place one skew mai skin on it.
  2. Place about a tablespoon of filling (depend on the size of the siew mai skin) onto the centre of the skin
  3. Slowly push the filling down into the hole of the fist to gather the skin around the filling
  4. The bottom of the dumping will look rounded ; just flatten gently with your hand
  5. Repeat with the remaining filling
Steaming the Siew Mai
  1. Prepare a steaming pot with water and boil over medium heat. (Or electric steamer)
  2. Prepare a steamer basket lined with baking paper (make a few holes around the paper)
  3. Gently place the Siew Mai in the basket, space them apart
  4. Cover the steamer basket with a lid and place the basket in the steaming pot
  5. Steam over medium heat for 4 mins.
Topping
  1. Remove the steamer basket from the pot.
  2. Open the lid and top each of the siew mai with tobiko
  3. Serve Hot!
Recipe by eckitchensg at http://eckitchensg.com/2015/11/oozy-soft-centre-crab-cream-siew-mai/