Crispy Siomay

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Originating from the Southern Chinese siew mai, this Indonesian version of the fish dumpling is deep-fried and served with vegetables and a spicy peanut sauce

Let's start cooking!

Soy sauce added to chicken mixture

Step 1 - Make siomay mixture

  • In a large bowl, add minced chicken, minced prawn, tapioca flour, garlic, ginger, 1 tsp sesame oil and 1 Tbsp soy sauce.
  • Mix well and set aside.
    This Indonesian recipe was derived from siew mai, a type of traditional Chinese dumpling, originating from Hohhot, Inner Mongolia. Popular in Cantonese cuisine, it is usually served with har kow, another type of dim sum.
Pounded chili paste

Step 2 - Pound and fry peanut sauce

  • In a mortar and pestle, pound red chilies, shallots and candlenuts for 2 minutes each separately and set aside.
  • In a pan, add 2 Tbsp vegetable oil.
  • On medium heat, fry shallots and chilies till fragrant. This takes about 2 minutes.
  • Add peanuts, candlenuts, 2 Tbsp water and 1 tsp vinegar.
  • Mix well for 2 minutes, then set aside
Stuffed siomay

Step 3 - Stuff siomay

  • Spread 2 Tbsp siomay paste over 1 pc white bread.
  • Repeat until paste is finished.
Fried siomay

Step 4 - Fry siomay

  • In a pot on medium heat half filled with oil, deep fry siomay for 3-4 minutes or until golden brown.
  • Remove and leave to drain on paper towels.

Plate and serve!

Siomay served with sweet chili peanut sauce in metal basket

Serve hot siomay with peanut sauce.

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