Ingredients:

• 1 tsp msg
• 1 tsp sherry
• 2 tbsp light soy sauce
• ½ tsp salt
• 1 tsp sugar
• ½ tsp sesame oil
• 2 tsp corn flour
• 1 tbsp ginger juice
• 1 small egg
• ½ tsp pepper
• 1 tbsp chopped spring onions
• 10 oz minced pork
• ½ lb prawns, shelled, deveined and cut
• 2 oz boiled pork fat, finely cubed
• 4 tbsp boiled bamboo shoots, chopped finely
• 4 oz square egg skins (wantan skins), obtainable from local markets

Directions:

• Cut off the four corners of the egg skins. Place a tablespoon of the meat mixture in the center of each skin. Enclose filling with egg skin, so that the top filling is seen. Flatten base of each siew mai;
• Brush steamer rack with oil. Space siew mai on rack;
• Steam over rapidly boiling water for 5 to 7 minutes or till cooked;
• Serve hot with chili sauce and mustard.