…and you wonder what in the world is pipa shrimps ? Well, the shrimps are definitely regular kinds, but because the dish itself resembles the shape of a pi pa, a musical instrument from China, and hence the name. The shrimps are shelled, cleaned and butterflied and laid on top of a meatballs made of pork and shrimps. A piece of wonton skin is then lay on top of the shrimps and steamed. If you ask me this is like a deconstructed shrimp wontons 😉 it pretty much is. Sometimes the same dish with different presentation does create a new dish.
These steamed pipa prawns are so easy to make and trust me, you will love how it tastes too!
- 6 uncooked jumbo shrimps shelled, deveined and leave the tail intact
- 6 wonton skin wrap
- 4 oz uncooked regular shrimps finely minced
- 1 oz ground pork
- Coriander leaves
- Dash of salt
- 2 Tbsp of corn starch
- Dash of salt and pepper
- 1 tsp of shaoxing wine
- 1/2 egg white
In order for the shrimps not to curl up when you cook, run a small sharp knife through the stomach of the prawns (be careful not to cut it into half) to remove the membrane, they call this butterflying the shrimps so it can lay flat now. Season with a dash of salt and set aside
Mix the shrimps, pork and the seasonings. Make sure they can be shaped and doesn't fall apart. If it does, you may need to add a bit more corn starch. Shape the mixture into 6 oval shapes
Prepare your steamer by bringing the water to a boil. Grease the steaming dish and place the oval patty on the dish, top with one shrimp, then the coriander leaf on top and lastly the wonton skin. Continue with the rest. Place into the steamer and steam on high heat for about 10 minutes or until cooked through. Serve immediately