Prawn dumplings with sesame salad
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeHealthy
Turn delicious homemade prawn and water chestnut dumplings into a full meal by pairing with a crunchy sesame salad.
Ingredients
For the dumplings
- 300g/10½oz raw prawn tails
- 2 tbsp chopped water chestnuts
- 1 tsp ginger, peeled and grated
- 1 tsp caster sugar
- 1 tsp sesame oil
- 2 tsp oyster sauce
- 1 tsp cornflour
- 24 sheets small wonton wrappers
- pinch salt and white pepper
- 3 tbsp light soy sauce, to serve
- 1 tbsp chilli oil, to serve
- 1 tbsp Chinese black vinegar, to serve
For the dressing
- 50ml/2fl oz soy sauce
- 2–3 tbsp sesame oil
- 50ml/2fl oz cider vinegar
- 1 garlic clove, crushed
- 1 tsp ginger paste
- 50ml/2fl oz light olive oil
- 3 tbsp kewpie mayonnaise
- 2 tsp caster sugar
For the salad
- ¼ Chinese lettuce, shredded
- 1 small cucumbers, sliced
- 50g/1¾oz beansprouts
- 100g/3½oz edamame beans
- 1 tbsp toasted white sesame seeds
- 1 tbsp toasted black sesame seeds
- 6 spring onions, sliced
- 20g/¾oz picked coriander, leaves picked
Method
To make the dumplings, chop half of the prawn tails by hand. Add the remaining prawn tails to a food processor and briefly blend.
Combine both with the water chestnuts, ginger, sugar, sesame oil, oyster sauce, cornflour and salt and white pepper. Fry or poach a small amount to check the seasoning.
Spoon a tablespoon into the centre of a wrapper. Brush the edge with water to seal, crimp if you’re feeling fancy. Repeat with the remaining filling and wrappers.
Place in a steamer and steam for 6–8 minutes until cooked through.
To make the dressing, combine all of the ingredients in a bowl.
To make the salad, add all of the ingredients to a large bowl with the dressing and toss to combine.
To serve, pile the salad into a serving bowl and add the dumplings on top. Mix together the soy sauce, chilli oil and black vinegar and spoon over the dumplings.
