Tempura Chicken Siomay Recipe
Ingredients:
- 250 grams chicken breast (blended)
- 150 grams tempura batter mix (blended)
- 100 grams tapioca flour
- 3 tablespoons cornstarch
- 5 cloves garlic (blended or finely chopped)
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- Salt to taste
- 2 large eggs
- 1 medium carrot (grated)
- 2 stalks green onions (finely chopped)
- 37 wonton wrappers
Instructions:
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Prepare the Mixture:
In a large bowl, combine the blended chicken, blended tempura batter mix, tapioca flour, and cornstarch. Mix well until thoroughly combined. Add the garlic, soy sauce, oyster sauce, Worcestershire sauce, black pepper, sugar, and salt. Stir in the eggs, grated carrot, and chopped green onions. Mix until the mixture is smooth and well incorporated. -
Test the Flavor:
Before shaping, taste a small amount of the mixture to adjust the seasoning if necessary. Add more salt, sugar, or pepper according to your taste preference. -
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Shape the Siomay:
Place a small spoonful of the mixture onto the center of each wonton wrapper. Fold the wrapper around the filling, pinching the edges to seal. Make sure they are well sealed to prevent the filling from leaking during steaming. -
Prepare the Steamer:
Prepare a steamer by lining it with parchment paper or greasing it lightly with oil to prevent sticking. Arrange the wrapped siomay in a single layer on the steamer rack, leaving space between each piece to allow for even steaming. -
Steam the Siomay:
Steam the siomay over boiling water for about 20 minutes, or until the filling is cooked through and the wrappers are tender. You can also add sliced potatoes, cabbage, tofu, and boiled eggs to the steamer for additional accompaniments. -
Serve:
Once steamed, remove the siomay from the steamer and serve hot. For an extra burst of flavor, pair the siomay with a rich peanut sauce.
Enjoy your delicious Tempura Chicken Siomay, perfect as an appetizer or a savory snack! 😄
