Recipe of the month!
Prawn and Pork Dumpling
10 wonton wrappers
Groundnut oil to grease
2 tablespoons light soy sauce
For the filling
125g minced pork
125g raw tiger prawns, shelled, deveined and roughly chopped
1 large spring onion, finely chopped
1 medium red chili finely chopped
1 tablespoon freshly grated ginger root
1 tablespoon of light soy sauce
1tablespoon of Shaohsing rice wine or dry sherry
1 teaspoon of toasted sesame oil
2 teaspoons corn flour
1 pinch of sea salt flakes and black pepper
- Mix all ingredients for the filling in a bowl.
- Take one wonton wrapper and place two teaspoons of filling in the centre. Then gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the centre exposed.
- Oil the bottom of the bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with lid and place over a pan of bowling water (making sure the water does not touch the bottom of the steamer) Steam the dumplings for 6-8 minutes till cooked.
- Put soy sauce, chilli or your condiment of choice in a bowl and serve with the dumpling. YUM!!