Oriental Shrimp and Pork Siomai

Siomai nowadays are very common. You can find them almost anywhere, from concession stands to small kiosks and even in the streets where a bicycle peddler will sell you Siomai for P2.50 each. We have to thank the Chinese people for this little nugget. You might not believe this, but the original recipe for Siomai calls for duck meat. I, however, decided to stick with my own. This recipe for Siomai is a must try. I'm staking my reputation for this because it's so good. Also included is the recipe for the chili-garlic sauce everybody's fond of.

 

Oriental Shrimp and Pork Siomai

What you'll need:

For the Siomai:

3/4 kilo ground pork

1/4 kilo shrimps, shelled and chopped

3/4 cup singkamas, grated and air-dried

3/4 cup carrots, grated and air-dried

1 med onion, chopped

1/2 cup chives, chopped

2 eggs, beaten

1/2 cup flour

frozen green peas (topping)

wanton wrappers

For the Chili-Garlic sauce:

1/2 cup red chilies, chopped

1/2 cup garlic, chopped

1 cup cooking oil

How to:

1. Combine all Siomai ingredients in a mixing bowl except for the peas and wrapper. Mix well.

2. Wrap the mixture in Wanton wrappers by placing about a teaspoon-full of it and close all the sides but leave the top open.

3. Place a single pea on top as a topping and do the rest of the mixture.

4. Steam the Siomai on a steamer for 15-20 minutes depending on the quantity and size of the steamer.

5. For the chili-garlic sauce, heat oil in a pan and add the ingredients. Cook until the color of the oil change to red. Be careful because the fumes will hurt your eyes for that is also the primary ingredients for pepper spray.

6. Enjoy! Serve with soy sauce and calamansi.