Ingredients with Measurements:
- 1 pound shrimp, peeled and deveined
- 1/2 cup bamboo shoots, finely chopped
- 1/2 cup carrots, finely chopped
- 1/2 cup cabbage, finely chopped
- 1/2 cup bean sprouts
- 1/4 cup scallions, finely chopped
- 1/4 cup cilantro, finely chopped
- 1/4 cup fried shallots
- 1/4 cup tapioca flour
- 1/4 cup water
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
Tamarind Sauce:
- 1/2 cup tamarind pulp
- 1/2 cup water
- 1/4 cup palm sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon chili flakes
Special Equipment Needed:
- Steamer basket
- Mixing bowl
- Saucepan
Step-by-Step Instructions:
1. In a mixing bowl, combine the shrimp, bamboo shoots, carrots, cabbage, bean sprouts, scallions, cilantro, and fried shallots.
2. In a separate bowl, whisk together the tapioca flour, water, egg, soy sauce, sesame oil, salt, white pepper, sugar, garlic powder, ginger powder, cumin powder, and coriander powder.
3. Add the shrimp mixture to the flour mixture and stir until well combined.
4. Form the mixture into small balls and place them in a steamer basket.
5. Steam the siomay udang for 10-12 minutes or until cooked through.
6. While the siomay udang is steaming, prepare the tamarind sauce. In a saucepan, combine the tamarind pulp, water, palm sugar, fish sauce, soy sauce, lime juice, and chili flakes. Cook over medium heat until the sugar has dissolved and the sauce has thickened.
7. Serve the siomay udang with the tamarind sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 250
Fat per serving: 5g
Carbohydrates per serving: 35g
Protein per serving: 18g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Bamboo shoots can be substituted with water chestnuts.
- Tapioca flour can be substituted with cornstarch.
- Palm sugar can be substituted with brown sugar.
Variations:
- Siomay ayam (chicken siomay) can be made by substituting the shrimp with ground chicken.
- Siomay tahu (tofu siomay) can be made by substituting the shrimp with mashed tofu.
Tips and Tricks:
- Make sure to finely chop the vegetables so that they cook evenly.
- Use a spoon to form the mixture into balls.
- Serve the siomay udang with a side of steamed rice.
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 drizzle the tamarind sauce over the top. Garnish with cilantro and chili flakes.
Garnishes:
- Cilantro
- Fried shallots
- Chili flakes
Pairings:
- Steamed rice
- Stir-fried vegetables
- Indonesian-style fried noodles (mie goreng)
Suggested Side Dishes:
- Gado-gado (Indonesian salad with peanut sauce)
- Sate ayam (chicken satay)
- Lumpia (Indonesian spring rolls)
Troubleshooting Advice:
- If the siomay udang is too dry, add a little more water to the mixture.
- If the siomay udang is falling apart, add a little more tapioca flour to the mixture.
Food Safety Advice:
- Make sure to cook the siomay udang thoroughly to an internal temperature of 165°F (74°C).
- Wash your hands and all utensils thoroughly before and after handling raw shrimp.
Food History:
Siomay udang is a popular Indonesian street food that originated in the city of Bandung.
Flavor Profiles:
Siomay udang has a savory and slightly sweet flavor, with a hint of spice from the chili flakes in the tamarind sauce.
Serving Suggestions:
Serve the siomay udang as an appetizer or as a main dish with steamed rice and stir-fried vegetables.
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Region: Indonesian