Filipino Shrimp and Pork Siomai Recipe
Description
Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired
Read more: http://www.pinoyrecipe.net/filipino-shrimp-and-pork-siomai-recipe/#ixzz1h2TNfiQx
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add to shopping list Ingredients
1 kg lean ground beef
1/3 cup Chopped Water Chestnut
1/3 cup Chopped Carrots
Bunch of spring onions or leeks
1 egg
5 Tblspn sesame oil
1 Teaspoon freshly ground pepper
1 Teaspoon salt
50 pcs Wonton Siomao Wrapper
Soy Sauce
calamansi
Preparation
1 Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.Wrapper:
Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.Chilli Paste:Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.
Read more: http://www.pinoyrecipe.net/filipino-shrimp-and-pork-siomai-recipe/#ixzz1h2Ulsplv
