Scallop sui mai with tobiko

For a dim sum style starter, Ian Pengelley tempts the tastebuds with steamed shellfish dumplings, Asian style
By Ian Pengelley
Scallop sui mai with tobiko
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 4 fresh scallops, halved horizontally
  • 150 g prawns, halved horizontally
  • 4 wonton wrappers

For the scallop seasoning

  • 0.5 tsp salt
  • 0.5 tsp sugar
  • 1 tbsp potato starch
  • 1 dashes of sesame oil
  • 0.5 tbsp shallots, oil

For the prawns seasoning

  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp chicken bouillon powder
  • 1 tsp potato starch
  • 1 dashes of sesame oil
  • 0.5 tbsp shallot oil

To serve

  • 1 tbsp orange tobiko roe, available from oriental supermarkets
  • 1 jars sweet chilli sauce

Tips and Suggestions

Tobiko is Japanese flying fish roe. Orange tobiko has no flavouring added - this is the roe's natural colour. These roes work well as garnishes of hors d'oeuvres, with sushi and in many Japanese recipes. Find it in good oriental supermarkets.


1. Mix the seasonings for the scallops and prawns together in separate bowls.

2. Toss the scallops into the scallop seasoning and the prawns into the prawn seasoning.

3. Make an open fist with your index finger touching your thumb and place the wrapper on top. Push the wrapper down using a spatula and place the prawn mix inside.

4. Make sure the mix is firmly against the wall of the wrapper, with no air bubbles.

5. Place the scallop mix on top, and seal, ensuring the wrapper forms a tight collar against it. Balance the dumpling by making sure the base is flat and the dumpling is firm.

6. Place in a steamer and steam for five minutes.

7. Serve with orange tobiko on top and a chilli dipping sauce.

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