| Pork And Prawn Dumplings |
| |
| 140 |
g |
pork mince |
| 1 |
large |
cooked prawn, peeled, coarsely chopped |
| 1 |
large |
spring onion, ends trimmed, coarsely chopped |
| 40 |
g |
canned whole water chestnuts; drained |
| 2 |
tsp |
soy sauce |
| 1 |
|
egg white |
| ¼ |
tsp |
sesame oil |
| |
pinch |
of white pepper |
| 18 |
|
flour wonton wrappers |
| |
|
Vegetable oil, to deep-fry |
| |
|
Sweet chilli sauce, to serve |
|
|
|
| 1 |
Place the mince, prawn, shallot, water chestnuts, soy sauce, egg white, sesame oil and white pepper in the bowl of a food processor and process until just combined. |
| 2 |
Place the wonton wrappers on a clean work surface. Spoon 1 heaped teaspoonful of mince mixture into the centre of each wrapper. Brush the edges with a little water. Firmly pinch the edges together to enclose the filling. |
| 3 |
Add enough vegetable oil to a large saucepan to reach a depth of 10cm. Heat to 180°C over high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add 6 dumplings and cook for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining dumplings, reheating the oil between batches. Serve with sweet chilli sauce. |
|
| Servings: 6 |
| Preparation Time: 20 minutes
Cooking Time: 15 minutes |
| Recipe Type: Appetizer, Asian, Chinese, More Prawns Recipes |
| Tips
Time plan tip: Prepare to the end of step 2 up to 5 hours ahead. Store in an airtight container in the fridge. Continue from step 3, 15 minutes before serving.
--------------------------------------------------------------------- |
Copyright © cookingsoftware.com.au - Pork And Prawn Dumplings recipe