This is a great, relatively simple and quick recipe if you’re having friends over for a summer dinner party or just for noshing at home on a weeknight with the family. The shrimp keeps the vibe light and healthy…perfect during the height of swimsuit season…thump thump!
Shrimp and Basil Shu Mai
Serves: 4 | Prep, Cook Time: 30 Minutes
INGREDIENTS
½ cup soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
½ pound shrimp, peeled and deveined
½ to ¾ cup fresh basil leaves
¼ cup chopped scallions, white parts
10 to 12 round dumpling skins
Juice of 1 lime
TECHNIQUE
Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the basil and all the green onions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and basil, add to the bowl and stir to combine.
Place a dumpling skin on a work surface, moisten the edges with water, and place a spoonful of the filling in the center. Squeeze edges of the wrapper up around the filling, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling.
Arrange a bamboo steamer with perforated parchment over a medium an over a couple inches of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.
Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter or serve from the steamer. Serve with the dipping sauce.