Instructions: Put the prawns and chicken in a large glass bowl, add the salt and mix well, either by kneading with your hand or by stirring with a wooden spoon.

Then add all the other filling ingredients and stir them well into the prawn and chicken mixture.

Cling-film the bowl and chill for at least 30 minutes.

When you are ready to stuff the Siu Mai, first cut off, with a pair of scissors, the four corners of the won ton skins. Put 1 tablespoon of the filling in the centre of the first won ton skin and gather the edges to make a bag. Lift this onto the palm of your hand, then squeeze it gently in the middle as if to make a waist in the filled won ton.

Open up the bag at the top , and press the filling down with a small spoon that has been wetted with cold water, so as to make the surface of the filling flat.

When the Siu Mai are ready to cook, steam them in a bamboo steamer for 8-10 minutes. If you dont have a bamboo steamer, put them on an oiled plate.

Put a trivet or a soup plate upside down at the bottom of a large saucepan and fill the saucepan with hot water up to the top of the trivet or plate.

Then put the plate of Siu Mai on top. Bring the water to the boil , cover the saucepan and cook for 12-15 minutes.

Serve hot as a starter, accompanied by a sweet chilli sauce such as Nam Jeem, if you wish.

NOTES : makes 50-55

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