Siomay Udang Lembut

Ingredients

• 250 g peeled shrimp (fresh, crushed and finely minced)
• 50 g carrot (finely chopped)
• 50 g sweet corn kernels (boiled)
• 0.5 tsp salt
• 0.5 tsp ground white pepper
• 20 wonton wrappers (kulit pangsit)
• cooking oil (for greasing the steamer)

Steps

1. 1

   Place the peeled shrimp on a cutting board and crush them with the flat side of a knife until slightly flattened.

2. 2

   Finely mince the crushed shrimp until they form a smooth paste-like consistency.

3. 3

   Transfer the minced shrimp into a mixing bowl.

4. 4

   Add the finely chopped carrots and the boiled corn kernels to the bowl with the shrimp.

5. 5

   Season the mixture with 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper.

6. 6

   Stir all the ingredients thoroughly until the mixture is well combined and sticky.

7. 7

   Take one wonton wrapper and place one tablespoon of the shrimp filling in the center.

8. 8

   Fold and shape the wrapper around the filling according to your preference, leaving the top slightly open if desired.

9. 9

   Prepare a steamer by lining it or greasing the base with a little oil to prevent sticking.

10. 10

    Arrange the siomay in the steamer, ensuring they are not touching each other.

11. 11

    Steam for 10 minutes until the shrimp filling is cooked through and the wrappers are translucent.

12. 12

    Remove from the steamer and serve immediately while warm.

Notes

Tips: Use fresh shrimp for a sweeter taste and springier texture. Serve with chili sauce, Thai sweet chili sauce, or peanut sauce. These can be frozen for a practical food stock.

Nutrition per serving

• appetizer
• snack
• steamed
• shrimp
• dim sum
• seafood
• Indonesian