Shrimp Siomai Recipe

How to Cook Shrimp Siomai Recipe

Shrimp Siomai Recipe - Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.

How to Cook Shrimp Siomai Recipe Ingredients:

1 cup ground pork
1 cup shrimp, minced
½ onion, minced
4 tablespoons spring onions, chopped
¼ cup carrots, minced
1 to 2 Knorr Shrimp Cubes, mashed
3 tablespoons sesame oil
1 egg, beaten
1 teaspoon ground black pepper
1 teaspoon five-spice powder (optional)
wonton wrappers, as needed
chopped spring onions and carrots for topping
roughly chopped shrimp for topping
Knorr Liquid Seasoning
chopped bird’s eye chilies
toasted garlic
calamansi juice to serve
Directions:

Combine ground pork, shrimp, onion, spring onions, carrots, Knorr Shrimp Cubes, sesame oil, egg, pepper, and five-spice powder in a bowl. Mix well.
Place a spoonful of the mixture on one wonton wrapper. Wrap by holding the bottom with your thumb and turning the piece until the wonton wrapper neatly covers the mixture, leaving the top open. Do the same with the remaining mixture.
Top with spring onions, carrots, and chopped shrimp.
Cook siomai in a steamer lined with wax paper for 15 to 20 minutes.
Serve with Knorr Liquid Seasoning, chilies, toasted garlic, and calamansi juice.
Recipe Source here: http://www.knorr.com.ph/

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Origin and varieties Siomai 

Siomay is ubiquitous in Indonesian cities. It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants. Just like bakso, lumpia, and pempek, siomay was influenced by Chinese Indonesian cuisine. However Chinese Indonesian siomay usually served not with peanut sauce, but in sweet-sour and spicy chili sauce instead, or with no sauce at all which resembles authentic Chinese shumai. Siomay has been incorporated into Indonesian cuisine for a long time, and the most famous variety is Siomay Bandung. It has been adapted into local Sundanese cuisine. Today, most of Siomay sellers are Sundanese. Another variety of siomay is called Batagor, also originated from Bandung. It is an abbreviation that stands for Bakso Tahu Goreng. Batagor is very similar to siomay, except that it is fried instead of steamed. Siomay is one of the favourite school meal for Indonesian students. Source: Siomai

Shrimp Siomaivarieties Recipe