Siomay Vermicelli

Ingredients

• 500 gr chicken thigh fillet
• 150 gr peeled prawns
• 100 gr chicken skin
• 2 boards of vermicelli that have been brewed
• 2 stalks of leek take the white
• 1 finely chopped onion
• 1 piece of jicama finely chopped
• 20 round dumplings, size 9cm
• 1 carrot, grated for garnish
• 1 chicken egg
• 200 gr tapioca flour

Spice

• 3 cloves of garlic
• 1/2 tsp ground pepper
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp fish sauce

How to make

• 1. Chicken fillet, garlic, scallions are ground using a chopper but don't make it too smooth so you can see the texture.
• 2. Enter all the spices, vermicelli and yam then mix well.
• 3. Heat the steamer then put the dough in the dumpling skin then steamed for 20 minutes on medium heat.
• 4. To make the dumpling skin shiny, spray water mixed with sesame oil before steaming it.
• Boil the chilies and onions, then blend and cook again, add bottled sauce, diluted cornstarch, add vinegar, then add salt to taste according to taste.

Chilli sauce

• 4 red chilies
• 2 cloves of garlic
• 500 ml water
• 2 tbsp cornstarch
• 5 tbsp bottled chili sauce
• 1 tsp vinegar
• Salt sugar to taste

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