Steamed Tiger Prawn Dumplings with Ginger and Chili Dipping sauce

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A delicious way t

Steamed Tiger Prawn Dumplings with Ginger and Chili Dipping sauce

Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4 people

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
Keyword Asian, date night, meals with family, meals with friends
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