Indonesian Steamed Chicken and Shrimp Siomay
Ingredients:
- 20 sheets of siomay/wonton wrappers
- 200g minced chicken
- 50g minced shrimp
- 2 carrots, grated coarsely
- 75g tapioca flour
- 1 tbsp all-purpose flour
- 1 egg, beaten
- 2 cloves garlic, finely minced
- 1/2 tsp ground pepper
- 1 tsp granulated sugar
- 1 tsp salt
- 1/2 tbsp soy sauce
- 1 tbsp sesame oil
Instructions:
-
In a mixing bowl, combine minced chicken and shrimp. Add in part of the grated carrots (reserve some for garnish) and mix well.
-
Add tapioca flour, all-purpose flour, beaten egg, minced garlic, ground pepper, sugar, salt, soy sauce, and sesame oil to the bowl. Mix thoroughly to combine. Adjust seasoning by frying or boiling a small amount of the mixture and tasting.
-
Line steaming trays or cake molds with a bit of oil and wonton wrappers. Place a portion of the siomay mixture into each mold, then sprinkle remaining grated carrots on top.
-
Steam over high heat for 30-40 minutes until cooked through.
-
Serve hot with peanut sauce or chili sauce. Any leftovers can be stored in a sealed container in the freezer.
This Indonesian Siomay Ayam Udang recipe offers a delightful combination of flavors from minced chicken, shrimp, and aromatic seasonings, encased in delicate wonton wrappers and steamed to perfection. Enjoy these steamed delights as a main dish or appetizer, accompanied by your favorite dipping sauce for a truly satisfying meal.
