Squid INK LOB­STER DUMPLINGS

WKND - - Kitchen Classics -

For the dumplings: • 1 L fry­ing oil • 20 square won­ton skins

• 50 gm may­on­naise sauce

Method

Af­ter peel­ing the shrimp, mash on a chop­ping board.

Com­bine the shrimp, chicken stock pow­der, and the other in­gre­di­ents for the fill­ing in a bowl and mix well.

Spoon one heaped tea­spoon of the fill­ing onto the mid­dle of a won­ton wrap­per.

Brush the edges with wa­ter.

Pinch the mid­dle point on top and make pleats on both sides. The tighter the dumpling is wrapped, the bet­ter.

Heat the fry­ing oil in a wok about 180° C and fry till golden brown.

Serve with mayo nnaise sauce.

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