Abalone siew mai. Photo courtesy of Sheraton Saigon Hotel & Towers

The international Cantonese dim sum master chef has enjoyed more than 30 years of dim sum mastery. He joined Sheraton Saigon’s in-house team of culinarians to host an innovative dim sum pairing concept, serving up authentic Cantonese cuisine that spotlights quality ingredients and time-honoured techniques.

The talented chef presented the delicious delicacy during the Straight Outta Guangdong held at Sheraton Saigon Hotel & Towers.

International dim sum Master Chef Ken, from the award-winning Cantonese restaurant Man Ho, JW Marriott Hotel Sanya Dadonghai Bay. Photo courtesy of Sheraton Saigon Hotel & Towers.

Abalone siew mai

Ingredients:

- Dry abalone: 8gr

- Shrimp (peeled): 25gr

- Pork fillet (seed-shaped pork fillet): 25gr

- Rendered pork lard: 12gr

- Salt: 1gr

- MSG: 2gr

- Sugar: 3gr

- Chicken powder: 1gr

- Black pepper, sesame oil and topica: 1gr

- Corn starch: 2gr

- Siew mai wrapper: 2gr

Preparation:

- Soak dry abalone in water for 24 hours, then soak it in boiling water until soft

- Add the abalone sauce for cooking

- Stir in spices and refrigerate for two hours

- Take the shrimp meat, pork fillet and minced pork lard. Mix them well with sugar, salt, sesame oil, corn starch, MSG, and chicken powder.

- Refrigerate the mixture for two hours to allow the flavours to blend.

- Use the siew mai wrapper to wrap the filling and place the abalone on top. Steam for 10 minutes before serving

- Put the siew mai in the bamboo basket and steam for 10 minutes and enjoy. VNS