Prawn and ginger sui mai dumplings
Prawn and ginger sui mai dumplings
Ingredients
- 400g raw prawns, peeled, deveined, tails removed
- 1 tbsp minced ginger
- 1 tsp minced garlic
- 2 spring onions, white part only, finely chopped
- 1/2 tsp white pepper
- 1/2 tsp sesame oil
- 2 tsp light soy sauce
- 1 tsp white sugar
- 1 packet wonton wrappers
- 1 cm knob ginger, peeled, julienned
- Chilli sauce, to serve
Instructions
- 1
Chop prawns to a very fine dice or alternatively place in a food processor or high powered blender, add ginger, garlic, spring onion, white pepper, sesame oil, soy sauce and sugar and blend on high speed or mix together in a bowl until well combined.
- 2
Cut wonton wrappers into round circles, as large as possible.
- 3
Hold wonton wrapper in the palm of your hand. Place a tablespoon of filling in the middle of the wrapper, pinch wrapper together around the filling to create a flower shape, wet finger tips and pushback the edges onto each other and ensure dumpling filling is secure. Repeat with remaining mixture.
- 4
Top with a little carrot and ginger garnish. Place in a lightly oiled steamer and steam over rapidly boiling water for about 5-7 minutes. Do not place dumplings too close together as they will expand slightly when steamed. Serve immediately with chilli or soy sauce.
7 min
