I believed most of us will fancy on Sweet Corn which is sweet and full of favour. You can either steam it and eat with a touch of butter or you can use it for making desserts or even salad. Corn contains beta-carotene, small amounts of B vitamins and vitamin C. It is a useful source of protein and is rich in fiber.
This afternoon, we will be having this cute and nutritious finger food to serve together with rice. I made these using Pork and Prawn minces with shredded carrot, water chestnuts and some seasonings. From the usual dumpling skin which used to wrap the filling and steam as we called it Shao Mai (click link to read more) or Siew Mai in more of the Chinese dim sum restaurants. I replace the dumpling skin with corn kernels which will give it a new look and also increase the texture and favour of this dish.
I am sure most of the kids will love this dish because of the corn kernels and it's colourful appearance. This is also another good method to put vegetables and meat together for kids to consume.
Ingredients: (make about 10 dumplings, ping pong ball size)
150g Pork Mince
150g Prawn Mince
20g Shredded Carrot
3 Water Chestnuts, finely chopped
1 Tablespoons of Chopped Spring Onion
1 Teaspoons of Grated Ginger
1/2 Tablespoons of Shallot Slices
Seasonings:
1 Tablespoon of Light Soy Sauce
1/2 Tablespoon of Sesame Oil
1/2 Tablespoon of Cooking Wine
1 Teaspoon of Cornflour
1/2 Teaspoon of Pepper
Coating:
1 cup of corn kernels, either frozen or fresh
Methods:
1. Mixed all the ingredients(except the corn kernels) and seasonings together till well combine and set aside in the fridge to marinate for at least 1 hours or overnight.
2. Put the corn kernels on a flat plate, roll about 1 tablespoon for filling into a round shape then coat with the corn kernels. (You might need to use your finger to stick the corn kernels to the filling.)
3. Set aside on a steam plate and continue with the rest of the rolling and sticking.
4. Steam the corn dumplings on medium heat heat for about 7 - 10 minutes depending on the size.
5. Slowly remove it from the steaming plate and arrange them on the serving plate and prepare the drizzling egg sauce.
6. To prepare the egg sauce, preheat a small frying pan or sausage with some oil, add 1 teaspoon of oyster sauce and let it bubble for a few second then add in 60ml of water, and stir till the oyster sauce is mixed through.
7. Next, slowly add in one tablespoon of beaten egg white and stir until it change colour then add in some cornstarch water to thicken the sauce.
8. Use a spoon to drizzle the sauce on top of each arranged corn dumplings, top with extra chopped spring onions and chillie and serve.
Tips:
a) You can replace the chopped chillies to Chopped Carrot for the topping if this is to serve for kids.
b) To make the prawn mince, you can either chopped the shelled prawn using the back of the knife or you can put it in the food process and blend it together with the pork mince and seasonings.
c) To make an easy egg sauce, you can used ready stock pack and just pour the chicken stock into a small saucepan and then before it begin to boil, stir in the egg white and thicken with corn starch.
