Deep Fried Siomai or Fried Wonton rose-up from being an underdog to one of the favorite food for the masses. Thanks to the marketing genius of my favorite Siomai house.
Back in the days, Fried Siomai is not as popular as the steamed variety. You cannot buy the fried varieties from most Chinese restaurants and fast food kiosks unless requested.
I think that the marketing strategy helped a lot in making the fried version popular; it has something to do with localization. The product, which is Fried Siomai, is packaged in such a way that the local population will understand and need. This widens the market of the product and increases the chance for it to get sold.
Aside from selling Fried Siomai per order (which is 3 to 4 pieces with sauce), an option for a combo was made available. Fried Siomai is packaged with Hainanese rice and a drink to make it a meal. This might sound simple, but it works. Now, it can compete with other lunch meals.
Ever wondered why American fast food chains in the Philippines serve rice with their fried chicken meals?
Try this Deep Fried Siomai Recipe and let me know your thoughts.
Deep Fried Siomai
- 1 1/2 lb ground pork
- 1 pack wonton wrapper
- 3/4 cup carrots minced
- 3/4 cup jicama minced
- 2 teaspoons ground black pepper
- 2 teaspoon salt
- 1/2 cup green onions minced
- 3 tablespoons sesame oil
- 1 medium onion minced
- 3/4 cup shrimp minced
- 1 piece raw egg
- 3 to 4 cups cooking oil
- Combine all the ingredients except for the wanton wrapper and oil.
- Mix the ingredients thoroughly. Use a stand mixer, if possible.
- Wrap the mixture in wonton wrapper (see video for procedure). Set aside.
- Heat a cooking pot and pour-in cooking oil.
- Deep fry the wrapped wontons in medium heat for 5 to 7 minutes or until the color of the wrapper turns golden brown.
- Remove from the cooking pot and transfer to a plate lined with paper towels.
- Serve with chili, Asian Dipping Sauce, and rice.
- Share and enjoy!