Seaweed Siew Mai
Big flavours come in small packages. And this siew mai recipe proves that. These seaweed-wrapped gems filled with juicy pork and crunchy vegetables will leave your diners’ taste buds crying out for more with every bite.
Ingredients
Ingredients A
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Glutinous Rice 200.0 g
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Minced Pork 200.0 g
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Chinese Sausage 100.0 g
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Ground Peanut 20.0 g
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Ginger, minced 20.0 g
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Shallot, minced 20.0 g
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Eggs 90.0 g
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Seaweed 10.0 pc
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Tapioca Flour 20.0 g
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Sugar 20.0 g
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Light Soy Sauce 20.0 g
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Sesame Oil 5.0 g
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Salt 5.0 g
Seasonings A
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Sugar 40.0 g
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Water 40.0 g
Ingredients B
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Red Pepper, sliced 20.0 g
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Yellow Pepper, sliced 20.0 g
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Green Pepper, sliced 20.0 g
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Sugar 1.0 g
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Chinese Cooking Wine 10.0 g
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Pepper 1.0 g
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Soup Stock 20.0 g
Preparation
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Ingredients A
- Soak glutinous rice for 2 hours, strain dry. Steam for 30mins and set aside.
- In a mixing bowl, add glutinous rice, ingredients A. Mix well.
- Trim seaweed into 10cm diameter circles. Wrap 30g of fillings with seaweed to form a “siew mai”. Steam for 20mins till cooked.
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Seasonings A
- Bring seasonings A to a boil till it forms a thick sauce, use it to garnish serving plate.
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Ingredients B
- Heat up oil in a pan, stir fry ingredients B till well mixed. Lay the vegetables on the garnished plate and place steamed seaweed “siew mai” on top. Ready to serve.
