PRAWN AND CHIVE DUMPLINGS WITH KAFFIR LIME

By • June 23, 2014 0 Comments

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Makes 8-10 dumplings

Dumpling mix

  • 1 1/2 cups raw whole prawns, shelled
  • 1/3 cup water chestnuts
  • 1 teaspoon grated ginger
  • 1/2 teaspoon minced garlic
  • 1 lime leaf shredded
  • 1 tablespoon finely chopped chives
  • 1 teaspoon sesame oil
  • 1 pinch chilli flakes
  • 1 big pinches salt and pepper
  • 10 won ton wrappers

Dipping sauce

  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1/2 finely chopped red chilli, or sriracha
  1. In a blender (small bowl of a magimix or vitamix) add all the ingredients for the dumplings. Pulse the mix until it is all chopped pretty fine but still has a rough texture. You will probably need to poke it around a bit so it all gets chopped.
  2. Put a pan of water on to boil with a pinch of salt, a big one if you are cooking them all at once.
  3. To make the dipping sauce mix all the ingredients together with a fork, if your like me and you like spice just add chilli as you like.
  4. Lay out a won ton wrapper and fill a small bowl with water. Using your finger wet all sides of the won ton wrapper. I have tried to describe how I shaped mine below but I most likely make no sense. The best thing to do is google a little video. I just put a teaspoon of the mix in the middle and bring all the corners together at the top and pinch all the sides together making sure there is no air in the middle and that there are no gaps, otherwise water will seep in.
  5. To cook, boil them in simmering water for 4-5 minutes until the prawns are cooked, I did 4 mins and they were perfect. If you have a steamer then cook them the tradional way but for more like 10 mins, again a video online will show you how. Serve them on a sharing plate with the sauce drizzled over.

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