Siomay Goreng Ikan Tuna
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna (minced) | 250 grams |
| Garlic (minced) | 2 cloves |
| Egg | 1 |
| Homemade spring roll skin | As needed |
| Sago starch | 5-6 tablespoons |
| Ground pepper | To taste |
| Salt | To taste |
| Beef bouillon (Royco) | To taste |
| Oyster sauce | 2 drops |
| Green onion | Chopped, to taste |
Instructions
- In a mixing bowl, combine the minced tuna with the egg, chopped green onion, minced garlic, salt, ground pepper, beef bouillon, and oyster sauce. Mix thoroughly until all ingredients are well blended.
- Gradually add the sago starch, tasting as you go to adjust seasoning as needed.
- Prepare the spring roll skins by cutting them into halves or quarters diagonally. Place a spoonful of the tuna mixture onto the skin, then fold and wrap securely.
- Heat oil in a frying pan over medium heat. Fry the siomay in hot oil until golden brown and crispy.
- Serve the crispy siomay with sambal for a delicious finish.
Enjoy this delightful twist on traditional siomay, perfect as an appetizer or snack!
