Spicy Chili Garlic Shrimp Siomai

These shrimp siomai are packed with juicy seafood flavor, steamed until tender, then covered with crispy chili garlic oil and a fresh squeeze of citrus. They make a flavorful seafood appetizer with just the right amount of heat, perfect for sharing at a gathering or as a fun homemade dim sum night.

Why You’ll Love This Recipe

• Juicy, flavorful filling. A mix of minced and chunked shrimp gives these siomai great texture in every bite.
• That crispy chili garlic oil. Golden, crunchy garlic bits and a spicy kick make the topping irresistible.
• A bright citrus finish. Calamansi or lime juice cuts through the richness perfectly.
• Great for sharing. Makes 25 to 30 pieces, ideal for a party or a hearty appetizer spread.

Ingredients

For the Shrimp Filling

• 1 lb raw shrimp, peeled and deveined, half finely minced and half cut into bite-sized pieces for topping
• 1 medium carrot, finely grated
• 1 large egg
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp cornstarch
• 3 cloves garlic, finely minced
• ½ tsp sugar
• ½ tsp freshly cracked black pepper
• Salt, to taste
• 25 to 30 round siomai or wonton wrappers

For the Crispy Chili Garlic Oil

• ½ cup neutral cooking oil
• 10 to 12 cloves garlic, finely minced
• 3 tbsp crushed red chili flakes
• 1 tbsp chili powder or paprika
• 1 tbsp soy sauce
• 1 tsp sugar

For Serving

• 6 to 8 fresh calamansi halves or key lime wedges
• 2 green onions, thinly sliced
• Soy sauce, for dipping

How to Make Spicy Chili Garlic Shrimp Siomai

1. Make the chili garlic oil. Heat the oil and minced garlic in a small saucepan over low heat for 4 to 5 minutes, stirring frequently, until the garlic is golden and crisp. Stir in the chili flakes, chili powder, soy sauce, and sugar. Remove from the heat immediately and let cool slightly.

2. Prepare the shrimp filling. Combine the finely minced shrimp, grated carrot, egg, soy sauce, sesame oil, cornstarch, garlic, sugar, black pepper, and salt. Stir vigorously in one direction for 2 to 3 minutes until the shrimp mixture becomes sticky.

3. Shape the shrimp siomai. Place one wrapper in your palm and add about 1 generous tablespoon of shrimp filling. Gather the edges upward to form an open cup, then flatten the bottom so it stands upright. Press a piece of shrimp onto the top.

4. Steam until cooked. Arrange the shrimp siomai in a lined steamer with a little space between each one. Steam over boiling water for 12 to 15 minutes, until the shrimp filling is firm and fully cooked.

5. Add the chili garlic topping. Spoon the crispy chili garlic oil generously over the hot shrimp siomai. Add a light drizzle of soy sauce and scatter sliced green onions over the top.

6. Finish and serve. Squeeze fresh calamansi or key lime juice over the spicy shrimp siomai and serve immediately with extra soy sauce for dipping.

Tips for the Best Shrimp Siomai

• Watch the garlic closely while frying. It can go from golden to burnt quickly, so stay near the pan and stir frequently.
• Stir the filling vigorously in one direction. This technique helps develop that classic sticky, bouncy siomai texture.
• Leave space between siomai in the steamer. This prevents them from sticking together as they cook.
• Don’t over-steam. Twelve to fifteen minutes is enough; overcooking can make the filling tough.

What to Serve with Shrimp Siomai

These are perfect on their own with soy sauce for dipping, but they also pair nicely with other steamed dim sum dishes for a larger spread.

Frequently Asked Questions