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 g
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Minced Pork 200 g
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Chinese Sausage 100 g
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Ground Peanut 20 g
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Ginger, minced 20 g
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Shallot, minced 20 g
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Eggs 90 g
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Seaweed 10 pc
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Tapioca Flour 20 g
Ingredients B
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Red Pepper, sliced 20 g
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Yellow Pepper, sliced 20 g
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Green Pepper, sliced 20 g
Seasonings A
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Sugar 20 g
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Light Soy Sauce 20 g
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Sesame Oil 5 g
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Salt 5 g
Seasonings B
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Sugar 40 g
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Water 40 g
Seasonings C
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Sugar 1 g
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Chinese Cooking Wine 10 g
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Pepper 1 g
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Soup Stock 20 g
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Sesame Oil 5 g
Preparation
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Ingredients A
- Mix the ingredients well, set aside.
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Ingredients B
- Mix the ingredients well, set aside.
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Seasonings A
- Mix the ingredients well, set aside.
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Seasonings B
- Mix the ingredients well, set aside.
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Seasonings C
- Mix the ingredients well, set aside.
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Seaweed Siew Mai
- Soak glutinous rice for 2 hours, strain dry. Steam for 30mins and set aside.
- In a mixing bowl, add glutinous rice, ingredients A and seasonings 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.
- Bring seasonings B to a boil till it forms a thick sauce, use it to garnish serving plate.
- Heat up oil in a pan, stir fry ingredients B and seasonings C till well mixed. Lay the vegetables on the garnished plate and place steamed seaweed “siew mai” on top. Ready to serve.
