Step 1

Add diced pork shoulder and salt into a big mixing bowl, use the palm to press and knead until it turns stickiness

Step 2

Add sugar, continue kneading it for around 7 minutes

Step 3

Add diced prawn, mix well and knead it for around 2 minutes

Step 4

Add diced pork lard, mix well and knead it

Step 5

Add potato starch, mix well and knead it

Step 6

Add the remaining Ingredients A (except for the white prawn), continue kneading it until it turns into a sticky dough

Step 7

Add white prawn to the side

Step 8

Move mixture to a big bowl, use cling wrap to seal it, store it in the fridge overnight to marinate

Step 9

Place a rolling pin in the middle of the wonton skin to expand the skin size, then cut off the 4 corners

Step 10

Place a wonton skin on your palm

Step 11

Use a cake spatula to scoop a portion of meat paste

Step 12

Insert the cake spatula in the middle of the meat paste, then turn it upside down

Step 13

Stuff it into a hole made by your fingers, with your ring and little finger acting as a base to hold the siu mai, then press and stuff the meat paste with the cake spatula

Step 14

Place the sliced prawn on top of the siu mai, press lightly to seal

Step 15

Repeat the steps above until you are done with all the meat paste

Step 16

Heat the bamboo steamer, steam the siu mai with high heat for 8 minutes

Step 17

Retrieve the siu mai and ready to serve!