How to cook Filipino Shrimp and Pork Siomai
- 12 medium to large size raw shrimps, peeled and deveined
- 1/2 pound ground pork
- 12 siomai (wanton) wrappers
- 1 onion, minced
- 5 cloves garlic, minced
- 1/2 carrot, minced
- 1/4 cup flour
- 1/4 teaspoon ground pepper
- Salt to taste
- Set aside the wrapper then mix all the ingredients very well.
- Spoon a portion then wrap with the siomai wrapper.
- After wrapping the shrimp in the center, when the steamer is already boiling out the siomai and steam for 30 minutes or until done.
- Serve the Filipino Shrimp and Pork Siomai hot.
- It is normally dipped in soy sauce with squeezed calamondin juice, and a chili-garlic oil is sometimes added to the sauce.
The Filipino Shrimp and Pork Siomai
is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
) in the Philippines is often ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It commonly steamed, with a polar variant being fried and resulting in a crisp exterior. It is normally dipped in soy sauce with squeezed calamondin juice, and a chili-garlic oil is sometimes added to the sauce.
This recipe for Filipino Shrimp and Pork Siomai serves/makes: 12 siomai
The Filipino Shrimp and Pork Siomai recipe and the pictures are adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Shrimp
Preparation Method: Steamed