Our Signature XL Siew Mai needs little introduction. Based on Uncle Oh’s original recipe and still handmade right here in Singapore, this is one heritage favourite we knew was worth keeping just the way it is.
Each Siew Mai is generously filled with fresh pork, shallots and jicama, or what many of us know as mang kuang. Together, they create a firm, meaty texture with a savoury flavour that finishes on a subtle sweet note, a combination that is truly unique to Quan Shui.
And when we say XL, we mean it! Each Siew Mai comes in at 38g, around 1.5 times the size of a typical Siew Mai, making ours the largest in Singapore.
Following Uncle Oh’s retirement, we’ve taken on the responsibility of continuing his craft and preserving the familiar flavours of his original 13-ingredient recipe.
Total Cooking Time:
Defrost for 30 minutes | Steam for 12-15 minutes
Recommended Preparation Method - Steam
1) From frozen, portion out the number of Siew Mais you want to have
2) Defrost the Siew Mai for 30 minutes before cooking.
3) Upon boiling of water, steam the defrosted Siew Mai for 12-15 minutes. Heating time may vary depending on appliance used.
4) Serve and eat!
Serving Suggestions:
Enjoy your Siew Mais with other Quan Shui’s Dim Sum items, such as Char Siew Bao or Pork Jowl Kong Bak Bao for breakfast, snacks, and tea time.
Storage Guide:
Keep frozen. Once opened, please reseal in a freezer-safe container for optimal storage. After thawing, please heat and consume immediately. See packaging for expiration date. They can be kept frozen for up to 1 year from production date
Ingredients & Allergens:
Pork, Chicken Powder, Salt, MSG, Sugar, Pepper, Cornstarch, Sesame Oil, Lard, Fish Paste, Oyster Sauce, Onion, Jicama.
Contains: Fish, Molluscs (Oyster), Sesame.
Weight: 380g (10 XL x 38g)