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Steamed Prawn & Ginger Dumplings with Peanut Chilli Soy - The Recipe
Posted: 28 May 2014 By Gingerboy
Create your own home-cooked version of what are some of our most delightful dumplings to ever grace Gingerboy
These prawn dumplings are an extremely tasty dumpling. They are exceptionally well balanced with the flavour of prawn being very pronounced but not over-powering. They have been with us since we opened and will be for a long time to come.
Serves 4 as a banquet
200 g green prawns, peeled and de-veined
200 g bream fillets, skin off and de boned (this builds upon the texture of the dumpling)
8 spring onions, white end only and finely sliced
4 cloves garlic, peeled and finely chopped
30 g ginger, peeled and finely chopped
2 red birds eye chillis, finely chopped
1 tablespoon castor sugar
2 pinch salt
3 tablespoons fish sauce
12 yellow wonton skins, cut with 90mm round cutter
Peanut chilli soy
100 ml light soy sauce
2 tablespoons ketjap manis soy sauce
3 tablespoons mirin
1 red large red chilli, finely chopped
2 cloves garlic, peeled and finely chopped
½ teaspoon dried chilli powder
1 teaspoon white pepper, freshly ground
2 tablespoons chilli peanuts
2 tablespoons Gula Melaka
juice of 3 limes
2 red shallots, peeled and finely sliced
1 cup coriander leaves, picked and washed
Prawn and ginger dumplings
Chop the prawns up on a chopping board 2 at a time, slicing finely all the way along, so the prawns still have a little bit of texture through the dumplings, once chopped place them in a large mixing bowl. Place the bream into a food processor and blitz until it turns to a smooth puree. Add the bream to the prawns and combine well using a spatula. Then add the spring onions, garlic, ginger, chilli and mix well. Once combined add the sugar salt and fish sauce and fold it through. Once the mix is made cover it with glad wrap and reserve in the fridge for up to 2 hours for the mix to set and the proteins to relax as it will be much easier to work with.
Lay your wonton skins out on the bench rolling 4 at a time as the skins tend to dry out quite quickly. Each dumpling should contain about 35 g of prawn mix, which is 1 large tablespoon of mix. When you spoon the mix out try and get it the same shape as an oval spoon as it is much easier to roll up. There needs to be about 1cm of skin all the way around on the outside, then using a pastry brush and water, brush a small amount of water around the edges and fold it in half, press the edges tightly then place it down on the bench so the bottom of the dumpling is on the bench and press down gently to get a flat edge so it will sit up straight. Line a tray with a plastic bag and place the dumplings on it then cover with cling film and place in the fridge until needed.
Peanut chilli soy
In a mortar and pestle pound the peanuts until they are almost a paste then in a mixing bowl place all of the ingredients and combine well using a whisk. Reserve in an air tight container on the side until needed.
Place a wok on a high heat and add 750 ml of water and bring up to the boil. Then spray a 9 inch bamboo steamer basket with canola spray and place the dumplings in leaving 1 inch of space around each dumpling as they slightly expand and they will stick together. Place a lid on and put the basket on the wok and steam them for 4 – 5 minutes. Check underneath the dumpling to make sure it is all completely cooked and there are no raw patches. Spoon 2 tablespoon peanut chilli soy into a ramekin then put on a 25cm rectangular plate. Once the dumplings are cooked put a small pile of the garnish down then place 3 dumplings on top.