Steamed pork stuffed marrow

This is my interpretation of my Por Por's stuffed marrow... naturally it doesn't taste anywhere as good as hers but it's still a damn good attempt!

Ingredients

Mince pork
Frozen (or fresh) prawns
Water chestnuts
Shitake mushrooms (soaked til soft)
Garlic
1 egg beaten
Soy sauce
Sesame oil
Shaoxing wine (or sherry if you don't have any)
Salt
Pepper
Cornflour
One marrow

Chop all the ingrdients up finely (garlic, mince, water chestnuts, mushrooms, prawns) and combine in a mixing bowl. Add a large glug of soy sauce, sesame oil and wine. Add a large tablespoon of cornflour to combine, along with the beaten egg (add more cornflour if the mixture is too soft). Season and set aside. This can be frozen until you need it. This can also be used as the stuffing for siu mai (sao mai in Hakka - little dumplings you get at dim sum).

Wash the marrow and slice into thick round slices about 3-4 cm thick. Scoop out the middle (run a knife round the inside, it helps) and stuff with the pork mince.

Place on a plate small enough to fit inside a large pot. Pour boiling water into the pot, and place a bowl inside to rest the plate on. Place the plate inside the pot, on top of the bowl. The plate should not be touching the water as you only want to steam the marrow, not boil it.

Steam for 15-20 mins until the marrow is soft. Serve with rice! Yum!


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