1 brown onion, diced
700g green prawns, peeled and deveined
1 small clove garlic, grated
Salt flakes and freshly ground white pepper, to taste
½ tsp caster sugar
18 Shanghai wonton skins
100ml vegetable oil
1 egg yolks
50ml dark soy sauce
50ml rice vinegar
50ml strained lemon juice
Make tamago moto: using a stick blender, slowly drizzle the oil into the egg yolk to form a thick emulsion.
To make dipping sauce: place all ingredients in a screw-top jar and shake to combine well.
Put onion in boiling water for 1 minute then drain them using a fine sieve lined with a muslin (or a clean dry chux). Refresh under cold running water, refrigerate to chill completely then squeeze out any excess moisture.
Place prawn meat in a blender and pulse until roughly chopped. Place in a bowl, add tamago moto, and onion, garlic, salt, pepper and sugar and mix with your hands to thoroughly combine.
Place wonton skins on a chopping board, chop them into thin strips and put into a bowl. Put a heaped teaspoon of mixture into the bowl, roll in the wonton strips and make a ball shape in your hand. Place shumai in a steamer basket, cover and place over rapidly boiling water for 7 minutes.
Serve with dipping sauce.