Friday, May 9, 2008

Sui Kow (Prawn Dumplings) in Soup


This is what mum sometimes makes for Sunday lunches as Wonton Mee (Noodles) with Sui Kow soup is one of my dad's favorite food. At one time, she even went to the extend of filleting her own fish to make make fish paste for the dumplings until her hairdresser told her that buying the fish paste from the market is not going to make that much of a difference to the taste plus it is much less work. Since then, we seemed to have Sui Kow in soup a little bit more often :)

The Wonton Mee that she buys from the market are normally the ones with egg in the ingredients to make the mee. The ones without eggs are not as nice to eat but it is cater to strict vegetarians who do not consume eggs. I normally like mine wonton noodles dry but I will have the sui kow in soup...see greedy.. end up having everything.

I found that sui kow is simple to make as one can change the recipe according to one's preference. Like for instance, if you don't like fish paste, you could change it to mince chicken or pork. Mushrooms, carrots, water chestnuts, chinese black fungus can be added or done away with. Green peas can be added if one likes green peas. Hence, one can really play with the ingredients according to one's preference. Anyway, what I have done is just reproduced what mum normally puts in her Sui Kows and for the soup, it is always ikan bilis (anchovies) soup.. the real type..not the stock cubes. Actually, I can taste the difference.

Ingredients

150g fish paste
100g shelled prawns (chopped)
5 pcs of water chestnuts (chopped)
1 carrot (diced or julienned)
2-3 pcs of chinese black fungus (sliced) - can be replaced with shitake mushrooms
spring onions (chopped)
1/4 cup of green peas (optional, will put only if we have some in the freezer)
sui kow skins

Seasonings
1/4 tsp of light soya sauce
3/4 tsp of corn flour
2 tsp of sesame oil
salt and sugar to taste
a dash of pepper


Method
  1. Mix the fish paste and the chopped prawns in a bowl. Stir to mix well.
  2. Add the seasonings into the meat. Make sure the seasonings are well combined into the meat. Leave for about 1/2 hr in the fridge
  3. After 1/2 hr, remove the meat from the fridge and add in the rest of the ingredients and give it a good stir
  4. Take a piece of the sui kow wrapper and place a spoonful of the meat mixture in the middle of the wrapper.
  5. Place a bit of water on the edge of the wrapper, fold it into half and seal.
  6. Heat up some water in a pot and when the water is boiling, place the sui kows in.
  7. When the sui kows are cooked, they will float to the surface.
  8. Remove and place in a bowl. Add in the ikan bilis soup.
  9. Serve with some chopped spring onions for garnishing. I added some lettuce into my ikan bilis soup pot just before I turned off the heat to give it some color variation

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4 comments:

twosuperheroes said...

Okay...I'm definitely making this already..Haha.. You make it sound so easy lah, Y! :p

YozoraNiteSky said...

oh yes dear supes...it is easy and you can make more of the fillings and keep it the fridge.. just in case you feel the urge to have some again the next few days. Deep fry them also very nice ... yum yum...

Emily said...

Delicious! Thanks for the recipe. We're having a mushroom recipe contest and mailing the winner 2 lbs. of fresh morel mushrooms. I'd love for you to submit this recipe (or any other favorites). Recipes can be posted to http://marxfoods.com (contest link is under the burger photo).

YozoraNiteSky said...

emily's http:/marxfoods.com is a very lovely site but the mushroom recipe contest is only applicable to residents of US :(. Oh well, perhaps someone can start this kind of contest over this side of the world?