Seafood Shumai in a Lemon Grass Broth Recipe

Name: Seafood Shumai in a Lemon Grass Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups master seafood mixture, recipe follows; 1 egg; 2 ounces chopped, frozen butter; 1 package shumai wrappers; Lemongrass Broth, recipe follows; 1 pound rock shrimp, diced; 1 pound Chilean sea bass, diced; 1 pound bay scallops, diced; 1 egg; 1 tablespoon minced ginger; 1 teaspoon sesame oil; 1/2 cup chopped scallions; 1/4 cup chopped cilantro; Salt and white pepper; 1 onion, sliced; 1 jalapeno sliced with the seeds; 4 slices peeled ginger; 6 stalks lemongrass, sliced, white part only; 1/4 cup fish sauce; 4 cups chicken stock; Dash white pepper; 1 lemon, juiced

Servings: persons

2 cups master seafood mixture, recipe follows
1 egg
2 ounces chopped, frozen butter
1 package shumai wrappers
Lemongrass Broth, recipe follows
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper
1 onion, sliced
1 jalapeno sliced with the seeds
4 slices peeled ginger
6 stalks lemongrass, sliced, white part only
1/4 cup fish sauce
4 cups chicken stock
Dash white pepper
1 lemon, juiced

1
In a food processor, add seafood mixture, egg, and butter.
2
Pulse until the butter is incorporated but still visible (small pieces).
3
Place 1 tablespoon of mixture on a wrapper and bring up the sides going around the mound.
4
Continue with the remaining mixture and wrappers.
5
Drop, open side up, from 6 inches on a flat surface to flatten the shumai bottoms.
6
Steam shumai for 8 minutes.
7
Into 4 soup plates, place 3 shumai each.
8
Ladle 4 ounces broth around the shumai.
9
Serve and enjoy.
10
Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998
11
In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil.
12
Pulse only a little bit to bring ingredients together.
13
Transfer to a large bowl and fold in scallions and cilantro.
14
Season with salt and pepper.
15
In a 2-quart casserole, saute onions, jalapeno, ginger, and lemongrass.
16
Deglaze with fish sauce and reduce by 80 per cent.
17
Add stock and dash of white pepper.
18
Reduce by 20 per cent on a slow simmer, about 45 minutes.
19
Strain and keep hot.
20
Check for seasoning.
21
Squeeze in lemon juice right before serving.

784

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups master seafood mixture, recipe follows, 1 egg, 2 ounces chopped, frozen butter, 1 package shumai wrappers, and more.

Yes, Seafood Shumai in a Lemon Grass Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Shumai in a Lemon Grass Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions