Fish and Shrimp Egg Wraps

Name: Fish and Shrimp Egg Wraps
Total time: 40 min
Ingredients: 200g Ground white fish fillet (like tilapia or cod); 150g Peeled shrimp, deveined and finely minced; 3 large Eggs; 2 tablespoons Green onions, white parts only, finely minced; 1 tablespoon Fresh ginger, peeled and grated; 1 teaspoon Sesame oil; ½ teaspoon Salt; ¼ teaspoon White pepper; 1 tablespoon Cornstarch; 1 tablespoon for sauce Vegetable oil; 2 tablespoons for dipping Light soy sauce; 2 tablespoons for sauce Water

Tender fish and shrimp filling encased in delicate egg wrappers, steamed to perfection and served with a savory dipping sauce. A elegant Cantonese dim sum classic that's surprisingly simple to make at home.

40 min

Medium

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Story

These delicate rolls showcase the fresh flavors of the sea, with silky egg wrappers hugging a savory fish and shrimp mixture. Perfect for a light appetizer or dim sum spread.

Ingredients

Ground white fish fillet (like tilapia or cod) 200g

Peeled shrimp, deveined and finely minced 150g

Eggs 3 large

Green onions, white parts only, finely minced 2 tablespoons

Fresh ginger, peeled and grated 1 tablespoon

Sesame oil 1 teaspoon

Salt ½ teaspoon

White pepper ¼ teaspoon

Cornstarch 1 tablespoon

Vegetable oil 1 tablespoon for sauce

Light soy sauce 2 tablespoons for dipping

Water 2 tablespoons for sauce

Instructions

Prepare the filling

In a large bowl, combine the ground fish and minced shrimp. Add the green onions, grated ginger, sesame oil, salt, white pepper, and cornstarch. Mix gently until the mixture becomes slightly sticky and cohesive, about 2 minutes. Set aside.

Make the egg wrappers

Beat the eggs in a shallow bowl with a pinch of salt. Heat a non-stick pan over medium-low heat. Pour about 2 tablespoons of beaten egg into the pan, quickly tilt to spread into a thin circle. Cook for about 30 seconds until the bottom is set but still slightly wet on top. Slide onto a plate. Repeat with remaining eggs to make 6-8 wrappers.

Assemble and steam

Place approximately 2 tablespoons of the fish-shrimp filling in a line across the bottom third of each egg wrapper. Roll up tightly, tucking in the sides as you go. Arrange the rolls seam-side down on a heatproof plate. Steam over boiling water for 8-10 minutes until the filling is cooked through.

Make the dipping sauce

While the rolls steam, mix the light soy sauce with the vegetable oil and water in a small serving bowl. Garnish with a few drops of sesame oil if desired.

Serve

Carefully remove the egg wraps from the steamer. Let cool for 1-2 minutes, then slice each roll in half diagonally. Serve warm with the dipping sauce on the side.