Pork and Shrimp Siomai with Chili Garlic Oil

• servings: 6 servings
• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

3 lbs. ground pork

1 cup shrimp minced (see notes)

12 ml. Knorr Liquid Seasoning

½ cup onion (minced)

½ cup carrot (minced)

¼ cup green onion (minced)

4 tablespoons cornstarch

1 piece egg

2 teaspoons sesame oil

½ teaspoon salt

¼ teaspoon ground black pepper

50 pieces wonton wrapper

2 heads garlic (peeled)

1/4 lb Thai chili pepper

1 pieces star anise

2 pieces bay leaves

1 tablespoon white vinegar

1 tablespoon brown sugar (see notes)

1 teaspoon salt

1 tablespoon oyster sauce (see notes)

Directions

Prepare the shumai by combining pork, shrimp, onion, carrot, green onion, and egg in a bowl. Mix well and then add Knorr Liquid Seasoning, sesame oil, salt, and ground black pepper. Continue mixing until the ingredients are well distributed.

Gradually add the cornstarch as needed. Note: this is a binding ingredient that helps absorb moisture from the mixture.

Put steamer liners on your steamer. Arrange the siomai on top. Steam for 20 to 30 minutes.

Make the chili garlic oil by mincing the garlic and Thai chili pepper in a food processor.

Pour 1 1/2 cups of cooking oil in a wok and then add the minced garlic and chili peppers along with star anise and dried bay leaves. Turn on the heat of the stove to the lowest setting. Gradually stir the mixture while cooking for 30 to 45 minutes.

Add vinegar, brown sugar, salt, and oyster sauce unto the mixture. Continue cooking for 3 minutes.

Remove the star anise and dried bay leaves.

Arrange the siomai on a serving plate and top with chili garlic oil then serve with a dipping sauce composed of soy sauce and calamansi.

Share and enjoy!

Nutrition

• Calories: 4251 kcal
• Total Fat: 303 g
• Saturated Fat: 110 g
• Unsaturated Fat: 165 g
• Trans Fat: 0.02 g
• Cholesterol: 1148 mg
• Sodium: 5837 mg
• Total Carbohydrate: 120 g
• Dietary Fiber: 9 g
• Total Sugars: 25 g
• Protein: 250 g