1. Prawns? prawn? I can't tell, it's a box of sea prawns anyway.
2. Peel off the head and shell one by one,
3. Pick out the fishy line
4. Dice into a bowl, add cooking wine, ginger powder and starch, mix well
5. Remove the skin and lean meat from the refrigerator. The meat is already chopped. Add the well-mixed diced shrimp to the lean meat paste,
6. Add some shallots, salt and ginger powder, and some carrots, mix well and serve as filling
7. Take a piece of leather and spread it in your left hand, put the stuffing on it, and close it with a tiger’s mouth.
8. Make it all in the steamer
9. Steam on high heat for about 10 minutes
Tips:1. It's hard to peel live shrimp, so put it in the refrigerator and freeze it, it will be easier to peel;
2. When making siu mai, turn a chopstick in the filling with your right hand, hold the cage with your left hand and pull out the chopsticks.
