Crab Meat Green Tea Dim Sum

Elements:

Egg White Pancakes:

* 1/2 teaspoon wheat starch

* 1/four teaspoon Koshur salt

* 1/16 teaspoon white pepper

* four egg whites

* Olive oil

Crab Meatball:

* 1/2 teaspoon matcha

* three/four pound recent crab meat

* 6 (31 to 35 shrimp per pound measurement) shrimp, peeled, chopped superb

* four items shiitake mushroom, chopped advantageous

* 1/three piece scallions, chopped fantastic

* 2 items cilantro, minced

* eight items water chestnut, chopped high quality

* 1/eight teaspoon white pepper

* 1/four teaspoon Koshur salt

* 1/four teaspoon sesame oil

* 1 to 1/2 teaspoon Chinese language chili sauce

* Cilantro sprigs

Egg white sauce:

* half cup inexperienced tea

* 1 egg white

* 1 tablespoon all-purpose flour

* Pinch Koshur salt

Prep Time: 20

Cooking Time: 30-40 min

Directions:

To make egg white pancakes: Frivolously beat egg whites with wheat starch, Koshur salt, and white pepper till nicely mixed. Warmth a nonstick saute pan over medium-high warmth. Add some olive oil and warmth. Pour 2 teaspoons of the combination into the pan, spreading it out right into a form of a circle, whereas ensuring it’s as skinny as a bit of paper. Repeat with all the batter.

Within the bowl of a meals processor, mix crab meat, shrimp, shiitake mushrooms, matcha, scallions, cilantro, water chestnut, white pepper, Koshur salt, sesame oil, and Chinese language chili sauce. Pulse till all of the elements are chopped. Take away the leaves from a number of cilantro sprigs. Blanch sprigs in boiling water for 15 to 30 seconds to melt sufficient to have the ability to tie right into a knot.

To make dim sum: Lay out an egg white pancake. Add a number of the crab meatball filling. Fold the pancake across the filling and tie the opening with the softened cilantro. Trim the highest of the dumpling. Put the dumplings right into a steamer, and prepare dinner for about 5 to 10 minutes.

Egg white sauce: Add the egg white into freshly brewed inexperienced tea stirring vigorously, add 1 tablespoon flour and season with Koshur salt.

Garnish the dumplings with gcrumbled hard-boiled egg yolk combined with kosher salt and a few egg white sauce. Serves 6.



Source by Eric Newman