Oozy Soft Centre Crab Cream Siew Mai
- erinna Chng
- Feb 11
- 1 min read
These cute little Japanese Style Siew Mai with Oozy Soft Creamy centre are just Heavenly! Eat it hot when its freshly out of the steamer. But be careful not to burn tongue! :p
The filling of these siew mai are quite easy to make. Likewise the folding of the siew mai are easy too – unlike the soup dumpling pleatings, which I made it an aesthetic failure!
I used ready hand-picked crab meat instead of picking the meat out from the crab on my own. Feel free to use the freshest crab and pick out the meat on your own. I’m just lazy hehe. I tried 2 store bought hand-picked crab meat from the supermarket. One of them is from NTUC which I forgotten to take pic but here is a link of the pic from NTUC.
Another one is from Cold Storage.
I prefer the one from Cold Storage – It tasted sweeter, fresher and shell-less. I can feel the soft shell of the crab meat of the NTUC one while eating. Of coz the one from NTUC is a fraction of the price of the Cold Storage one. I vividly remember the one from Cold Storage costs about 18 bucks.
The crab cream filling is quite easy to make. Allow the cream to cool before wrapping into the siew mai.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Cream Crab Filling
Melt the butter in a heated pan over medium low heat
Add in onion and stir fry until soften
Add in the plain flour and continue to stir fry to about 1 min
Slowly add in the milk and stir until the mixture slightly thicken.
Add in crab meat, salt and pepper
Continue to stir and cook for another 5 mins.
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)
Gently cup one of your hand into a fist and place one skew mai skin on it.
Place about a tablespoon of filling (depend on the size of the siew mai skin) onto the centre of the skin
Slowly push the filling down into the hole of the fist to gather the skin around the filling
The bottom of the dumping will look rounded ; just flatten gently with your hand
Repeat with the remaining filling
Steaming the Siew Mai
Prepare a steaming pot with water and boil over medium heat. (Or electric steamer)
Prepare a steamer basket lined with baking paper (make a few holes around the paper)
Gently place the Siew Mai in the basket, space them apart
Cover the steamer basket with a lid and place the basket in the steaming pot
Steam over medium heat for 4 mins.
Topping
Remove the steamer basket from the pot.
Open the lid and top each of the siew mai with tobiko
Serve Hot!
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Oozy Soft Centre Crab Cream Siew Mai
Head Chef
eckitchensg; Cream crab filling modified from Japanese Soul Cooking's "Kani Cream Korokke"
Servings :
About 20 small Siew Mai
Calories:
Prep Time
30 min
Cooking Time
4 min
Rest Time
0 min
Total Time
34 min
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