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Shrimp siu mai
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Shrimp siu mai, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Shrimp siu mai. Shrimp siu mai (烧卖), a Dim sum dish from China. Here is the whole thing, one move at a time.
On screen. Shrimp siu mai
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Shrimp siu mai, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Shrimp siu mai. Shrimp siu mai (烧卖), a Dim sum dish from China.
On screen. Shrimp siu mai
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out shrimp, peeled, pork tenderloin, wonton wrapper, scallion, fresh ginger. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Pot with a lid, Steamer basket, Scale, Timer.
On screen. Pot with a lid · Steamer basket · Scale
Scene 5 · step · 7s
Step 1
Shot. Shrimp siu mai: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Shrimp siu mai. Heat to steam over water at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh shrimp, peeled, pork tenderloin, wonton wrapper, scallion, fresh ginger, tamari, toasted sesame oil, cornstarch, kosher salt. Shrimp siu mai is cooked in Dim sum as its own plate, not as a copy of a restaurant menu. Chop the shrimp and pork together until tacky, pleat each wrapper around a spoon of filling, and steam until the wrapper turns translucent. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Shrimp siu mai: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Shrimp siu mai is cooked in china. Also called 烧卖. The vegetable should keep a little bite. Gray and soft means it waited too long.
On screen. Shrimp siu mai is cooked in china. Also called…
Scene 7 · step · 7s
Step 3
Shot. Shrimp siu mai: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Shrimp siu mai, until the edges take a little color. Steam with the lid on. Every peek drops the heat.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Shrimp siu mai: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Steam 17 min in real time.
Voiceover. Add the remaining weighed foods and cook Shrimp siu mai at steam over water at 212°F / 100°C. Start checking at 17 minutes. Shrimp siu mai is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
On screen. Add the remaining weighed foods and… · Steam 17 min
- 🇨🇳 ChinaEast Asiasig-china-shrimp-siu-mai-sig-china-shrimp-siu-mai-9
Step 5
step · china
Scene 9 · step · 6s
Step 5
Shot. Shrimp siu mai: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Shrimp siu mai, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Shrimp siu mai, not the…
- 🇨🇳 ChinaEast Asiasig-china-shrimp-siu-mai-sig-china-shrimp-siu-mai-10
Step 6
step · china
Scene 10 · step · 7s
Step 6
Shot. Shrimp siu mai: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Shrimp siu mai for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in china, with the sauce or garnish that belongs to it. Film Shrimp siu mai in this shot order and no other: hands shaping a loaf or patty; beans or grains tender at the edge of a bite; a thermometer in the thickest center; a skewer pulled from the center. Slate words for the editor: iris, violet, kettle, blister, shimmer, ivory, windowlight, linen, zephyr, nutmeg.
On screen. Rest Shrimp siu mai for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Shrimp siu mai is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Shrimp siu mai looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Shrimp siu mai turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Shrimp siu mai, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 173 calories, with 21.5 grams of protein. Pai marks it Moderate.
On screen. 173 kcal · 21.5 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Shrimp siu mai
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Shrimp siu mai from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.