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      RECIPE TITLE "Zucchini Siu Mai" recipe from Martin Yan's Feast: The Best of Yan Can Cook

    ... more great recipes by  Martin Yan on our GREAT CHEFS page!

    yields Makes 18 time--- difficulty easy

    Instead of adding zucchini to the filling, I stuff a hollowed-out zucchini with siu mai filling, top it with shrimp, and steam it like a dumpling. A new twist to a classic!

      RECIPE INGREDIENTS

    Filling

    • 1 dried black mushroom
    • ¼ pound ground pork or chicken
    • 1 tablespoon minced green onion
    • 1 teaspoon minced ginger
    • 2 tablespoons water
    • 2 teaspoons oyster-flavored sauce
    • 1 teaspoon soy sauce
    • 2 teaspoons cornstarch
    • ¼ teaspoon white pepper
    • 1 egg white
    • 3 zucchini, each 8 to 9 inches long and 1 ½ inches in diameter
    • 18 small raw shrimp, shelled
    • 1 ½ tablespoons cooking oil (optional)
    • 1/3 cup water (optional)

      RECIPE METHOD

     

    Getting Ready

    (1) Soak mushroom in warm water to cover until softened, about 20 minutes; drain. Discard stem and mince cap. Place mushroom in a bowl with remaining filling ingredients; stir briskly until mixture is very smooth, about 30 seconds.

    (2) Trim ends of zucchini; cut each crosswise into 6 pieces. With an apple corer, remove cores from zucchini, leaving a shell ¼ inch thick.

    (3) Stuff filling into zucchini cases. Top each case with a shrimp.


    Cooking

    (1) Place a wide frying pan over medium heat until hot. Add oil, swirling to coat sides. Stand zucchini in the frying pan and cook until bottoms are lightly browned, about 2 minutes. Add 1/3 cup water; reduce heat to low, cover, and cook until filling is no longer pink, about 5 minutes. Or prepare a wok for steaming (see page 25). Stand zucchini in a heatproof dish. Steam over high heat until filling is no longer pink, about 10 minutes.

    (2) Transfer to a serving plate.


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