Seafood, Side Dishes

Mark San's Prawn Dumplings

  • 1/2 cup Water
  • 1/4 cup Soy sauce, light
  • 2 tablespoons Sugar, granulated
  • 1 tablespoon Rice vinegar
  • 1 large Onions
  • 1/2 tablespoon Chilli Oil
  • 1 kilogram Prawns - Green
  • 1 tablespoon Carrots Minced
  • 1 tablespoon Onion Minced
  • 1/2 teaspoon Ginger Minced
  • 1/2 teaspoon Garlic, finely minced
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Sugar
  • 8 Won ton Wrappers
  • 1 Eggs - Beaten

    • Sauce 1 cup water 1 cup soy sauce 2 tablespoons granulated sugar 1 tablespoon rice vinegar 1 tablespoon chopped green onion (green part only) 1 teaspoon chili oil Filling 1 pound raw shrimp (peeled and deveined) 1 tablespoon finely minced carrot 1 tablespoon finely minced green onion 1 teaspoon minced fresh ginger 1 teaspoon minced fresh garlic 1 teaspoon salt 1 teaspoon sugar 8 wonton wrappers 1egg, beaten 1. Make dipping sauce by simmering ingredients over medium heat for 1 minute. Remove the sauce from the heat and set it aside to cool.

    2. Make shrimp filling for the dumplings by pureeing the shrimp in a food processor until it makes a smooth paste. Add carrot, green onion, ginger, garlic, salt, and sugarand pulse the food processor a couple times to mix.

    3. Measure a heaping tablespoon of this filling into the center of a wonton wrapper. Brush additional beaten egg on each of the top four edges. Bring two opposite corners up to meet in the middle and press together over the filling. Bring the other two opposite corners up and pinch all the edges together making a square package with sealed edges. Repeat with the remaining ingredients and let the dumplings sit for about ten minutes in the refrigerator so that the "egg glue" sets up. 4. Prepare a steamerwith hot water. When the water is simmering and steaming nicely drop in the dumplings (four at a time if your steamer is small) and steam them for 15 minutes. Serve these immediately if you want steamed dumplings. To clone the pan-fried version heat up some vegetable oil that's about 1-inch deep in a skillet over medium heat. When the oil is hot place the steamed dumpling with the flat side down in the oil and sauté for a couple of minutes or until the bottom is golden brown. Serve with the dipping sauce. Serves 2to 4 (makes 8 dumplings).

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cactus Jak of Nsw (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!