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Spicy Chili Garlic Shrimp Siomai

Spicy Chili Garlic Shrimp Siomai

These spicy chili garlic shrimp siomai are filled with seasoned shrimp and carrot, steamed until tender, then topped with crispy chili garlic oil, soy sauce, green onions, and fresh calamansi or key lime. They make a flavorful seafood appetizer with plenty of savory heat and bright citrus.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 persons
Course: Appetizer
Cuisine: Asian, Filipino-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1/2 tsp sugar
  • 1/2 tsp freshly cracked black pepper
  • Salt, to taste
  • 25 to 30 round siomai or wonton wrappers
  • 1/2 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
  • 6 to 8 fresh calamansi halves or key lime wedges
  • 2 green onions, thinly sliced
  • Soy sauce, for dipping

Equipment

  • small saucepan
  • mixing bowl
  • Steamer
  • Steamer liner or parchment paper
  • knife and cutting board
  • Spoon For filling and topping the siomai

Method
 

  1. 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. 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. 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. 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. 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. Squeeze fresh calamansi or key lime juice over the spicy shrimp siomai and serve immediately as a warm seafood appetizer with extra soy sauce for dipping.

Notes

Finely mince half of the shrimp for the filling and keep the remaining shrimp in bite-sized pieces for topping.
Stir the shrimp filling vigorously in one direction until it becomes sticky so the siomai hold together well.
Leave a little space between each siomai in the steamer so they cook evenly.
Cook the chili garlic oil over low heat and remove it from the heat as soon as the garlic turns golden to prevent burning.
Add the chili garlic oil while the siomai are still hot so the flavor coats them well.
Finish with fresh calamansi or key lime juice just before serving.