I’m telling you now, you should know—this is one of the laziest recipes we’ve ever done on the website. I won’t tell you that we made the siomai from scratch, or that we toiled for an hour and a half just to get it done. This is a straightforward, no bullshit recipe that involves you making a trip to your nearest grocery, and buying some pre-made siomai that will find itself frying in a jacuzzi of burning hot oil with its wrapper turning shatteringly crisp, then laden with some of our curry sauce (whose base is also store-bought, by the way).
Yes, yes, call us whatever you want. But once you try this recipe, you sure as hell wouldn’t go back to just having your siomai with soy sauce and calamansi. You could say this is a sort-of nod to Wai Ying’s curry siomai, but we like how this fried meal can be made quick and no-frills. Have a cup or two of rice on a plate, dump this in, and squeeze with generous amounts of Kewpie. That’s it, and you’re good.
Curry Fried Siomai
Total Time: 30 minutes
Yield: 2 servings
Ingredients: Curry Fried Siomai
- 16 pcs. fried siomai/sharksfin
- curry sauce (see recipe below)
Ingredients: Curry Sauce
- 1 tsp oil
- 1 tomato, seeded & diced
- 1 small white onion, diced
- 1 japanese curry cube
- 1 cup water
- Heat oil and sauté the onion and tomatoes.
- Add curry block and water, and then mix well until smooth.
- Simmer for around 3-5 minutes then pour over fried siomai