Plat
Crispy Prawn Dumpling Skewers
45 minPour 4Nutri-Score C€€
C
45 min
45 minCrispy Prawn Dumpling Skewers
ce qu’il vous faut
Ingrédients
raw peeled prawns (half blended to a paste, half roughly chopped)Poissons500 g
garlic (finely chopped)Fruits et légumes6 morceaux
spring onions (finely chopped)Fruits et légumes3 morceaux
fresh ginger (grated or finely chopped)Fruits et légumes5 g
coriander (finely chopped)Fruits et légumes15 g
sesame oil (for the filling)Épicerie10 ml- oyster sauceÉpicerie30 ml
soy sauceÉpicerie22 ml
sugar (a pinch)Épicerie2 g- cornflour (for the filling)Épicerie5 g
- cornflour and water slurry (mixed to a paste, for sealing)Épicerie20 g
dumpling wrappersProduits frais24 morceaux- oil (for pan frying)Épicerie30 ml
water (for steaming)Autres60 ml- chilli oil (for serving)Épicerie30 ml
- sweet soy sauce (for serving)Épicerie30 ml
par portion
Nutrition
359kcal
- Glucides
- 33 g
- Protéines
- 26 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Blender
Saladier
Poêle
Brochette ×12
pas à pas
Préparation
- Étape 1
Make the prawn filling
- Blend half of the prawns until smooth and paste-like.
- Roughly chop the remaining prawns and add them to the paste.
- Stir in the spring onions, coriander, ginger, garlic, sesame oil, oyster sauce, soy sauce, sugar and cornflour until well combined.
- Étape 2
Fill and fold the dumplings
- Lay the dumpling wrappers out and place a spoonful of filling on each.
- Brush the edges with the cornflour and water slurry and fold each wrapper in half, pressing the two ends together firmly on top to seal.
- Étape 3
Skewer the dumplings
- Cut the bamboo skewers in half and push one through the middle of each dumpling.
- Étape 4
Steam and pan fry
- Place the skewers in a non-stick pan, add the water, cover with a lid and let the water evaporate.
- Remove the lid, add the oil and pan fry until the dumplings are golden and crispy.
- Étape 5
Serve with sauce
- Mix the chilli oil and sweet soy sauce and pour over the crispy skewers.
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