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Crispy Prawn Dumpling Skewers
45 minServes 4Nutri-Score C€€
C
45 min
45 minCrispy Prawn Dumpling Skewers
what you need
Ingredients
raw peeled prawns (half blended to a paste, half roughly chopped)Fish500 g
garlic (finely chopped)Produce6 pieces
spring onions (finely chopped)Produce3 pieces
fresh ginger (grated or finely chopped)Produce5 g
coriander (finely chopped)Produce15 g
sesame oil (for the filling)Pantry10 ml- oyster saucePantry30 ml
soy saucePantry22 ml
sugar (a pinch)Pantry2 g- cornflour (for the filling)Pantry5 g
- cornflour and water slurry (mixed to a paste, for sealing)Pantry20 g
dumpling wrappersFresh24 pieces- oil (for pan frying)Pantry30 ml
water (for steaming)Other60 ml- chilli oil (for serving)Pantry30 ml
- sweet soy sauce (for serving)Pantry30 ml
per serving
Nutrition
359kcal
- Carbs
- 33 g
- Proteins
- 26 g
- Fat
- 14 g
what you’ll use
Tools
Blender
Mixing bowl
Frying pan
Skewer ×12
step by step
Method
- Step 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.
- Step 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.
- Step 3
Skewer the dumplings
- Cut the bamboo skewers in half and push one through the middle of each dumpling.
- Step 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.
- Step 5
Serve with sauce
- Mix the chilli oil and sweet soy sauce and pour over the crispy skewers.
most cooked first