Real Living (Australia) - - EAT -

Makes 30

Prep time 25 mins Cook­ing time 15 mins

Equip­ment Sharp knife; large bowl; pas­try brush; large fry­ing pan; tongs; small bowl

500g peeled green prawns, roughly chopped

2 green onions, finely sliced, plus ex­tra shred­ded to serve

2cm ginger, peeled, grated

1 gar­lic clove, crushed

1 tbsp soy sauce, plus ex­tra to serve

1 tsp sesame oil

275g packet (30) gow gee wrap­pers

2 tbsp vegetable oil a cup chicken stock

Sliced chilli, toasted sesame seeds, to serve

l1 Com­bine prawn, onion, ginger, gar­lic, soy and sesame oil in a large bowl. Sea­son to taste and mix well.

l2 Place 5 wrap­pers at a time on a clean flat sur­face. Spoon heaped tea­spoons of mix­ture into the c3en­tre of each.

l Brush one side of each wrap­per edge with wa­ter us­ing your fin­ger­tip or a small brush.

l4 Fold 1cm pleats down ei­ther side, start­ing from cen­tre and then press­ing edges to­gether to seal.

l5 Heat half vegetable oil and stock in a large fry­ing pan on high un­til bub­bling gen­tly. Add half the dumplings to pan us­ing tongs.

Cover with a lid and sim­mer 5 mins.

l6 Un­cover and sim­mer for a fur­ther 5-7 mins, un­til wa­ter evap­o­rates and un­der­side of pas­try turns golden. Re­peat with re­main­ing oil, stock and dumplings.

l7 Serve hot with com­bined ex­tra soy and chilli. Sprin­kle with shred­ded green onion and sesame seeds.

Fan base Verde Green Fan tiles, $329 a sq m, Ter­a­nova Tiles.

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