Shrimp and Scallop Shu Mai in a Spicy Mango Sauce
- 2 tablespoons sesame oil
- 1 cup minced mustard cabbage
- 1 cup fresh shiitake mushrooms, minced
- 2 tablespoons finely diced water chestnuts
- 1 teaspoon minced cilantro
- 1 teaspoon minced ginger
- 1 scallion, minced
- 1 teaspoon fish sauce
- 1/2 pound raw scallops, chopped in 1/4" pieces
- 1/2 pound raw shrimp, chopped
- 2 tablespoons cornstarch
- 6 tablespoons water
- 16 wonton wrappers
- Spicy Chili Mango Sauce (recipe follows)
- Sesame seeds (garnish)
- Snipped chives (garnish)
Heat sesame oil in a large skillet over medium-high heat. Add cabbage, mushrooms, water chestnuts, cilantro, ginger, and scallion. Saute mixture 1 minute. Season with fish sauce. Let cool, then combine with scallops and shrimp.
Mix cornstarch and water in a small bowl. Lay out the wonton wrappers and place 1-1/2 teaspoons of filling in the center of each. Brush edges with cornstarch mixture. Gather edges together and twist to close. Place on a plate and refrigerate 1 hour.
Bring a large pot of water to the boil. Add wontons and cook about 5 minutes, until they float to the surface and the filling is thoroughly cooked.
To serve, spoon a pool of sauce onto each of 4 plates. Place 4 wonton on each plate. Garnish with sesame seeds and chives.
Spicy Chili Mango Sauce
1 cup spicy-sweet chili sauce
1/2 cup sake
1/4 cup passion fruit syrup or orange juice concentrate
1/4 teaspoon minced ginger
1/4 teaspoon minced garlic
1/4 cup water
1 teaspoon minced shallots
1 ripe mango, peeleSd and cut in 1/4" cubes
Combine all sauce ingredients in a saucepan and simmer over low heat 15 minutes, or until thick.
Yield: 4-6 Servings