Prawn and cabbage potstickers
Prawn and cabbage potstickers
Ingredients
For the potstickers
- 1/4 cup vegetable oil
- 3 cups wombok cabbage, finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp grated ginger
- 400g raw peeled prawns
- 2 spring onions (shallots), finely chopped
- 1 long red chilli, chopped
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 250g packet Supreme Quality Foods Fresh Wonton Wrappers
To serve
- Coriander leaves
- 1 small red chilli, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp sesame oil
Instructions
- 1
Heat 1 tablespoon of oil in a frying pan on medium heat. Cook wombok, garlic and ginger for 2-3 mins, until cabbage has softened. Allow to cool.
3 min - 2
Place cabbage mixture in a food processor with prawns, onion, chilli, fish and soy sauces. Process until a paste forms. Place wonton wrappers on a flat surface. Place 1 teaspoon of prawn mixture into centre of each wrapper. Moisten edges of wrapper with a little water. Fold wrapper over and pleat edges together to enclose filling.
- 3
Heat 1/2 the remaining oil and 1/2 cup of water in a large frying pan on medium heat. Add wontons in 2 batches and cook, covered, for 5 mins. Remove lid and cook a further 2 mins, until water is evaporated and wontons are golden and crisp on one side. Repeat procedure with remaining oil and wontons.
7 min - 4
To make dipping sauce, combine all ingredients with 2 tablespoons water in a small bowl. Serve potstickers topped with coriander and dipping sauce.