Siomay Udang (Shrimp Shumai)

Ingredients:

2 cups of small size and peeled shrimps

4 cloves of garlic

3 cloves of shallots

Salt & white pepper (as much/less as you desire)

2 Tbs of sesame oil

3 Tbs of Oyster sauce

2 to 2 1/2 cups of tapioca starch*

4 eggs

Shumai/wonton wrappers 

How to make:

1. In a food processor, put shrimps, peeled garlic and shallots, sesame oil, oyster sauce, and eggs. Puree them.

2. Pour the pureed ingredients in a medium size bowl.

3. Add tapioca starch. Mix them.

4. Heat a steam pot in a small heat.

5. Place a Tbs spoon of the batch in a shumai wrapper** and keep continue until all the batter is used. Put them in the steaming pot.

6. Leave them in the steam pot for about 1/2 hour or more until they cook and ready to serve. 

* This is an abang-abang (street vendor) style shumai. The more tapioca starch you use, the more chewy it would be. But too much of it can harden the shumai. 

** When I did that, I mold the shumai in the little condiment bowls so that it will have appealing shapes. The bowls are made from stainless steel or aluminum (can be found at some cooking stores - I found them at the Walmart)