Friday, 9 May 2014

Chicken & Shrimp Shiomai

Look at my siomai.  It is S-I-O-M-A-O (pronounce it with a big voice with matching big eyes)  they're large! and ugly looking hehehehe

The Husband like this siomai in fact he brought some to their office to share with his colleagues.  BUT and a very big B-U-T I was not satisfied with the taste of my chicken & shrimp siomai as I was looking forward to the taste of "siomai house siomai" or "master siomai" the food cart selling siomai in Manila.  I want something like that.  

Was it because I didn't use pork? But I can't eat pork!  Now that's a big problem.  Anyway, you can try this recipe.  I will definitely be cooking this dish again, I just have to make my siomai smaller and a little presentable :-)



Chicken, minced - 250 g
Shrimp, small ones, peeled - 1/2 c
Carrots, chopped - 1 small
Shitake Mushroom, chopped - 1/4 c
Onions, chopped - 1 medium
Garlic Powder - 1 tsp
Black pepper Powder - 1 1/2 tsp
Magi Magic Sarap - 1 sachet (8g)
Egg, beaten - 1 large
Sesame Oil - 2 tsp
Siomai wrappers

Cooking Procedure:

1. Mix all the ingredients together.  Let sit for about 45 minutes to 1 hour.
2.  Scoop out a spoonful of the mixture and fry.  Taste.  Add more salt or seasoning if it needed adjustments.
3.  Lay a siomai wrapper on a plate then scoop a tablespoon full of the chicken-shrimp mixture.  Place it in the center of the wrapper, fold the sides of the wrapper to enclose the filling.  Do the same step for the rest of the filling.
4.  Place water in a steamer and bring to a boil
5.  Rub a small amount of oil on the steamer plate then arrange the siomai on it.
6.  Steam the siomai for about 15-20 minutes depending on the size.


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