Crab Sui Mei

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Seafood

Sui Mei ("shoe-my')

1 lb. shrimp, peeled

1 Tbsp. vodka

1 egg white

3 Tbsp. heavy cream

1 Tbsp. sesame oil

1 tsp. gingerroot, minced

1 tsp. kosher salt

1/2 tsp. white pepper

1/2 cup fresh water chestnuts, chopped fine

2 green onion, chopped

2 Tbsp. cilantro stems, chopped

1/2 lb. crabmeat

1 pkg. dumpling skins

1/4 cup red pepper, chopped

1/4 cup cilantro leaves, chopped

Red Bell Pepper Sauce

3 red bell peppers, sliced

1/4 cup corn oil

2 cloves garlic, sliced

1/4 cup onion, chopped

2 cups chicken stock

salt and pepper

The Filling. Puree the shrimp and vodka in a food processor. Lightly beat the egg white in a bowl, then whisk in the cream, sesame oil, gingerroot, salt and pepper. Add the shrimp puree, water chestnuts, green onions and cilantro stems to the egg white mixture and blend well. Add the crabmeat to the mixture, being careful not break up the lumps too much.

The Sauce. Sauté the peppers, garlic and onion in the oil for 30 minutes over low heat, stirring often. Add the stock and simmer for another 30 minutes. Puree the mixture in a food processor, then strain and return the liquid to the skillet. Season to taste with salt and pepper and keep warm.

The Sui Mei. Place 1 Tbsp. of the mixture on each dumpling skin and form into a "Sui Mei Dumpling" (see "Dumpling Techniques" in Miscellaneous). Garnish each sui mei with chopped red pepper and cilantro leaves. Steam over high heat in a bamboo steamer until done (about 8 minutes).