coconut curry shrimp and scallop shumai

With starting my first job, moving into a new apartment on my own, and getting back into the swing of things I really haven't been able to cook like I've wanted! But I went home for a weekend and cooked a fantastic meal with my parents.  We made these coconut curry scallop shumai, and let me tell you they're even better the next day!

filling

1 T minced ginger

2 whole green onions

1/4 lb cooked shrimp

3/4 lb cooked bay scallops

1 T thin soy

1/4 c cornstarch

30 round wonton skins

2 T oil

coconut herb sauce

1/2 c unsweetened coconut milk

1/2 c orange juice

1 T oyster sauce

1/2 t indian curry powder

1/2 t asian chili sauce (we used Sriracha)

2 T fresh chopped basil

Separately mince ginger, green onion, shrimp, and scallops in a food processor.  Add soy.

Add water to the cornstarch, mix, and use this to bind the shumai.

Wrapper by wrapper, add a tablespoon of filling to each, coat the edges with the cornstarch/water mixture to moisten, then press the edges together lightly forming little "purses".  I have attached some pictures so show you more detail below.

Heat the oil in a simmer pan (or a deep sauce pan will suffice) - gently sear the shumai until golden on the bottom.  Pour the coconut herb sauce over top, cover and steam for four minutes.

ENJOY! :)