Ingredients with Measurements:
- 500g shrimp, peeled and deveined
- 1/2 cup tapioca starch
- 1/4 cup all-purpose flour
- 1 egg
- 1 tsp salt
- 1 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 cup water
- 1/2 cup chopped carrots
- 1/2 cup chopped cabbage
- 1/2 cup chopped green beans
- 1/2 cup chopped tofu
- 1/2 cup chopped shiitake mushrooms
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1/4 cup fried shallots
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup water
- 1/4 cup chopped shallots
- 1/4 cup chopped lemongrass
- 1/4 cup chopped chili peppers
- 1/4 cup chopped garlic
- 1/4 cup chopped ginger
Special equipment needed:
- Steamer
- Food processor
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, tapioca starch, all-purpose flour, egg, salt, sugar, sesame oil, white pepper, and water. Mix well.
3. Add the chopped carrots, cabbage, green beans, tofu, shiitake mushrooms, scallions, and cilantro to the shrimp mixture. Mix well.
4. Scoop the mixture into small cups or bowls and steam for 10-15 minutes.
5. In a separate mixing bowl, combine the lime juice, soy sauce, honey, water, shallots, lemongrass, chili peppers, garlic, and ginger to make the sambal matah.
6. Once the siomay udang is cooked, remove from the steamer and top with chopped peanuts, fried shallots, and sambal matah.
7. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Steamer temperature: 100°C
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Protein: 20g
Carbohydrates: 20g
Fiber: 3g
Sugar: 10g
Sodium: 800mg
Substitutions for ingredients:
- Shrimp can be substituted with ground chicken or pork.
- Tapioca starch can be substituted with cornstarch.
- All-purpose flour can be substituted with rice flour.
- Carrots, cabbage, green beans, tofu, and shiitake mushrooms can be substituted with any vegetables of your choice.
Variations:
- Siomay ayam (chicken siomay) can be made by substituting the shrimp with ground chicken.
- Siomay babi (pork siomay) can be made by substituting the shrimp with ground pork.
- Siomay vegetarian can be made by omitting the shrimp and adding more vegetables.
Tips and tricks:
- Make sure the shrimp is peeled and deveined before pulsing it in the food processor.
- Use a spoon to scoop the mixture into the cups or bowls to make sure they are evenly filled.
- To prevent the siomay from sticking to the steamer, lightly grease the cups or bowls with oil before adding the mixture.
- The sambal matah can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Leftover siomay udang can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the siomay udang for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the siomay udang on a platter and top with chopped peanuts, fried shallots, and sambal matah. Garnish with cilantro leaves.
Garnishes:
Chopped cilantro leaves
Pairings:
Jasmine rice, steamed vegetables, or a side salad.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, or a cucumber salad.
Troubleshooting advice:
- If the siomay udang is too soft, add more tapioca starch to the mixture.
- If the siomay udang is too dry, add more water to the mixture.
Food safety advice:
Make sure the shrimp is fully cooked before consuming.
Food history:
Siomay udang is a traditional Indonesian dish that originated in the city of Bandung.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve the siomay udang with a side of jasmine rice and steamed vegetables for a complete meal.
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Region: Indonesian