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!
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.
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
Step 3 - Stuff siomay
- Spread 2 Tbsp siomay paste over 1 pc white bread.
- Repeat until paste is finished.
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!
Serve hot siomay with peanut sauce.