Ingredients

• 12  ounces medium shrimp, shelled and deveined
• 1  egg white
• 1  cup shiitake mushrooms, chopped
• 1/2  cup lump crabmeat, flaked and cartilage removed
• 1/2  cup chopped onion
• 1/2  cup sliced water chestnuts, chopped
• 1  green onion, sliced
• 4  teaspoons teriyaki sauce
• 1-1/2  teaspoons grated fresh ginger
• 1-1/2  teaspoons snipped fresh cilantro
• 1-1/2  teaspoons oyster sauce
• 2  cloves garlic, minced
• 1/2  teaspoon crushed red pepper
• 1/4  teaspoon salt
• 36  shu mai wrappers or thin wonton skins
• 2  teaspoons cornstarch
• 1/4  cup water
•   Cornstarch
• 1/2  cup sugar
• 1/4  cup rice wine vinegar
• 1/4  cup water
• 1  clove garlic, minced
• 2  teaspoons minced shallots
• 1  teaspoon chili pasta with garlic (sambal)
• 1/2  teaspoon salt

Directions

1. Place shrimp and egg white in food processor bowl; cover and process until a thick paste forms. Add mushrooms, crabmeat, onion, water chestnuts, green onion, teriyaki sauce, ginger, cilantro, oyster sauce, garlic, red pepper, and salt. Process just until well mixed.

2. Place a heaping teaspoon of filling in center of a shu mai wrapper. Stir together the 2 teaspoons cornstarch and water. Moisten edges of wrapper with cornstarch mixture. Bring two opposite corners up; pinch to close. Bring the other two corners to the center and pinch to close (should look like an X from the top). Gently twist the top and push downward to resemble a swirl. Lightly dust with additional cornstarch. Repeat with remaining shrimp mixture and remaining wrappers. Reserve 2 teaspoons of the cornstarch mixture for sauce.

3. Bring 6 cups water to boiling in an 8-quart pan.

4. Meanwhile, for Thai Sweet Red Chili Sauce combine sugar, rice wine vinegar, the 1/4 cup water, garlic, shallots, chili paste, 1/2 teaspoon salt, and reserved cornstarch mixture in a saucepan. Bring to boiling, stirring constantly. Keep warm or reheat before serving.

5. Add shu mai to boiling water, a few at a time; cook about 2 minutes, occasionally stirring gently so shu mai do not stick to bottom of pan. Remove with slotted spoon; drain. Sprinkle with sesame seed. Serve immediately with Thai Sweet Red Chili Sauce. Makes 12 servings.