Ingredients with Measurements:
- 500g shrimp, peeled and deveined
- 1 stalk lemongrass, finely chopped
- 2 inches galangal, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 package siomay wrappers
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/2 cup sweet soy sauce
- 1/4 cup chili sauce
- 1/4 cup peanuts, chopped
- 1/4 cup fried shallots
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a food processor, pulse the shrimp until it becomes a paste-like consistency.
2. In a mixing bowl, combine the shrimp paste, lemongrass, galangal, garlic, egg, salt, sugar, white pepper, cornstarch, and vegetable oil. Mix well.
3. Take a siomay wrapper and place a spoonful of the shrimp mixture in the center. Fold the wrapper into a pouch and place it on a steamer tray.
4. Repeat until all the shrimp mixture is used up.
5. Steam the siomay for 10-12 minutes or until cooked through.
6. Serve the siomay with sliced cucumber and julienned carrots on the side.
7. Drizzle sweet soy sauce and chili sauce over the siomay.
8. Garnish with chopped peanuts and fried shallots.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 25g
Protein: 15g
Substitutions for ingredients:
- Shrimp can be substituted with ground chicken or pork.
- Lemongrass can be substituted with lemon zest.
- Galangal can be substituted with ginger.
Variations:
- Siomay can be made with different fillings such as fish, beef, or tofu.
- Siomay can be served with different dipping sauces such as peanut sauce or hoisin sauce.
Tips and tricks:
- Make sure the shrimp paste is well-mixed with the other ingredients to ensure a smooth texture.
- Use a food processor to make the shrimp paste if you don't want to do it by hand.
- To prevent the siomay from sticking to the steamer tray, lightly grease it with oil or line it with parchment paper.
Storage instructions:
- Siomay can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the siomay, steam it for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the siomay on a platter with the dipping sauces on the side.
- Arrange the sliced cucumber and julienned carrots in a decorative pattern around the siomay.
Garnishes:
- Chopped peanuts and fried shallots.
Pairings:
- Siomay can be paired with jasmine rice or noodles.
Suggested side dishes:
- Steamed bok choy or broccoli.
Troubleshooting advice:
- If the siomay falls apart during steaming, it may be because the shrimp paste is too wet. Add more cornstarch to the mixture to help it hold together.
Food safety advice:
- Make sure the shrimp is fully cooked before serving to prevent foodborne illness.
Food history:
- Siomay is a popular Indonesian street food that is often served as a snack or appetizer.
Flavor profiles:
- Siomay has a savory and slightly sweet flavor with hints of lemongrass and galangal.
Serving suggestions:
- Serve siomay as a snack or appetizer at a party or gathering.
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Region: Indonesian