Dale Taldes Shrimp Boil Shu Mai

Ingredients

• 2 tablespoons oil
• 2 tablespoons shallot
• minced
• 1 tablespoon ginger
• minced
• 1 clove garlic
• minced
• 1 Thai chile
• minced
• 1/2 cup coconut milk
• 2 tablespoons scallion greens
• sliced
• 2 teaspoons fish sauce
• 2 teaspoons salt
• 2 pounds shrimp
• divided; all peeled and deveined
• shells reserved
• Hong Kong Yellow Dumpling Wrappers
• ends cut to make an octagon
• All reserved shells from 2 pounds shrimp used for filling
• 1 small white onion
• 1 stalk celery
• 1 teaspoon black peppercorns
• 1 bay leaf
• 3 tablespoons Old Bay Seasoning
• 2 quarts water
• 1/2 teaspoon oil
• 1 link Chinese sausage
• thinly sliced
• 1/2 red onion
• sliced
• 5 fingerling potatoes
• cooked and cut into 1/2-inch discs
• 1 ear corn
• steamed and cut off the cob
• 1 teaspoon XO sauce
• 4 ounces light beer
• 4 ounces shrimp stock (see recipe below)
• 1 tablespoon butter
• 10 shrimp shu mai (see recipe below)

Instructions

1. Grind 1 pound of the shrimp through a small die or puree in a food processor until smooth.
2. Cut the remaining 1 pound of shrimp in thirds and mix with the ground shrimp.
3. In a saute pan, sweat shallot, ginger, garlic in the oil.
4. Cool, combine with the ground shrimp and add the remaining ingredients.
5. Mix well until the mixture is sticky.
6. Using a butter knife, stuff the mixture into the Hong Kong dumpling wrappers and bring the sides up to form the shu mai.
7. (I recommend watching instructional videos on YouTube to help with this step.)