Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.
- 150 gram minced shrimp
- 200 gram minced chicken
- 1 tablespoon hioko mushrooms (cut into small pieces)
- 1 tablespoon sliced scallions
- 50 gram waterchesnut (mince)
- 2 tablespoons Sago flour
- 1 grain egg
- salt (sufficiently)
- sugar (sufficiently)
- pepper (sufficiently)
- 1 tablespoon sesame oil
- 15 pieces imitation seafood (cut into 2)
- blue crab (Seaprime - Claw Meat) (sufficiently)
- Create Content: Mix all ingredients shrimp and other content. Stir with chopsticks in one direction of movement until smooth and sticky...
- Get the full instructions at S e a p r i m e – Prime in Seafood