Siew Mai as China culinary

Ingredients :
- 10 oz minced pork
- 0.5 lb prawns (shelled, deveined and cut)
- 2 oz boiled pork fat, finely cubed
- 4 tbsp boiled bamboo shoots, chopped finely
- 4 oz square egg skins (wantan skins), obtainable from China food store
- 1 tbsp chopped spring onions
- 0.5 tsp pepper
- 1 egg
- 1 tbsp ginger juice
- 2 tbsp corn flour
- 0.5 tbsp sesame oil
- 1 tsp sugar
- 0.5 tsp salt
- 2 tbsp light soy sauce
- 1 tsp sherry
- 1 tsp msg (as food enhancer) as optional

Directions :

Cut off the four corners of egg skins (wantan skins), blend other ingredients become one meat mixture. Put the meat mixture in the center of each egg skin. Enclose filling with egg skin, so that the top filling is seen. Put little piece of prawn in the top of meat, flatten base of each siew mai, brush steamer rack with oil, and space sew mai on the rack.
Steam over rapidly boiling water for 5 to 7 minutes or until cooked.
Serve hot with chili sauce and light soy sauce. (Shanghai Daily/East Day)