PRAWN AND CHIVE SPRING ONION DUMPLINGS

Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 30 mins Cook­ing time 15 mins Makes 50

15 green prawns, peeled,

de­veined, finely chopped 100g firm tofu, crum­bled

6 green shal­lots, very finely sliced, or 1 bunch gar­lic chives, finely chopped

½ bunch chives, finely chopped 1½ Tbsp potato starch or corn­flour 2 tsp Korean red pep­per paste (also known as gochu­jang, avail­able in your lo­cal Asian gro­cer)

½ tsp sesame oil

½ tsp salt

¼ tsp ground white pep­per

1 packet round white

won­ton wrap­pers

3 Tbsp vegetable oil

1 Tbsp plain flour

200ml cold wa­ter DIP­PING SAUCE 60ml light soy sauce 1 Tbsp brown rice vine­gar 2 drops sesame oil

STEP 1 To make the dip­ping sauce, com­bine all in­gre­di­ents in a small bowl and set aside.

STEP 2 Put prawn meat, tofu, shal­lots, chives, potato starch, red pep­per paste, sesame oil, salt and pep­per in a large bowl, and mix un­til well com­bined.

STEP 3 Lay half the won­ton wrap­pers on a clean, dry sur­face. Spoon tea­spoons of prawn mix­ture into mid­dle of each wrap­per, brush one edge lightly with wa­ter and pinch the edges to­gether to form pleats at the top.

STEP 4 Put half the vegetable oil in a large fry­ing pan with a tight-fit­ting lid and set over medium-high heat. Care­fully lay half dumplings flat side down into oil, in a sin­gle layer, and cook for 2 min­utes un­til bot­toms turn brown and crispy but not burnt.

STEP 5 Mean­while, com­bine flour and cold wa­ter in a bowl, whisk­ing un­til com­bined.

Pour half in with the browned dumplings, place lid on pan and leave to steam for 4-5 min­utes.

STEP 6 Re­move lid to evap­o­rate the last of the wa­ter, which will re­sult in a crispy crust form­ing on the bot­tom of the pan. Tip dumplings out on a plate or use a spat­ula and place on a serv­ing dish. Re­peat with re­main­ing oil, dumplings and liq­uid.

STEP 7 Serve with soy dip­ping sauce.

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