It’s only 12 days now and I’m going back home for two weeks. I try to go back to my home country, Taiwan, once every couple of years so I can catch up with friends, see my family, do some shopping and perhaps most importantly have a rest.

I’m especially desperate to go home this time as two of my relatives died last year but I wasn’t able to go back. So with this in mind I’m making food that I regularly eat in Taiwan.

This recipe, called Prawn and Scallop Shumai doesn’t have a story behind but even though it originates from China it’s a popular dish in Taiwan. If you remember some time I made another kind of shumai which contained glutinous rice and I’ve been wanting to make another kind of shumai since then.

Shumai itself is basically dim sum, but with a different name. They can be made really quickly and you can put whatever you like inside but for this recipe I chose one of my favourite things which is scallops.

I have bit of a love hate relationship with scallops. I really like the taste of scallops but one of my regular jobs in my chef job is to empty live scallops from their shells. For anyone that’s opened a scallop before you’ll know that can have a nasty bite to them but nonetheless they’re really tasty.

Hope you enjoy this recipe.

Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com