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Steamed Tiger Prawn Dumplings with Ginger and Chili Dipping sauce
A delicious way t
Steamed Tiger Prawn Dumplings with Ginger and Chili Dipping sauce
Ingredients
For the Wontons
- 300 grams peeled Tiger Prawns thawed and finely chopped
- 2 spring onions chopped small
- 2 large garlic cloves crushed
- 2 tsp grated root ginger tip: you can use puree too
- 1 tsp sesame oil
- 5 water chestnuts from a can drained and finely chopped
- 36 Wonton wrappers 9cm sq, thawed if frozen
- large lettuce leaves for baking parchment
For the dipping sauce
- 50 ml dark soy sauce
- pinch of sesame seeds
- 1 fiery red chilli diced, without seeds
- 1/4 inch fresh ginger finely grated tip: you can use puree
For the garnish
- 25 grams crispy fried onions
- 1 pinch white sesame seeds
- 1 spring onion finely chopped
Instructions
- Mix together the prawns, spring onions, garlic, ginger, Soy sauce, oil and water chestnuts
- Take one wonton square and, brush with a little cold water all around the edges.Place 1 tsp of mixture in the centre and bring all the corners up to meet in the middle and twist all together if possible into a wanton to seal. Do not overfill. Continue until all the mixture is used up
- To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket and parchment paper to line it
- Arrange half the pouches in the basket leaving a little space in between them, you may need to cook in batches.Cover and steam for 5 minutes. Carefully remove from the steamer with tongs to a plate and steam the rest – checking the water hasn’t reduced too much
- Arrange on a plate with the dip in a little bowl, sprinkle over the crispy onions garnish and serve
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