Chinese Dumplings, Prawn Toast and Crispy Prawns - James Martin Chef

Ingredients

• 24 wonton wrappers
• Water
• Veg oil for frying
• 300g minced prawn
• 1 egg white
• Small bunch coriander
• Splash soy sauce
• Poon’s Chilli Vinegar Dressing
• Poon’s Soy Sauce
• 4 slices white bread
• 300g raw king prawns, peeled
• Splash of Poon’s Soy Sauce
• 50g sesame seeds
• 200g kataifi pastry
• 8 large prawns, body shelled, head on
• Mix together the prawn egg coriander and soy, spoon into the centre of the wonton wrappers brush with water and seal.
• Place the dumplings into a steamer and steam for 5 minutes.
• Put the prawns soy and egg white into a mini food processor and blitz until smooth, season.
• Spread over the slices of bread and cover the prawn filling in a layer of sesame seeds.
• Shallow fry for 2 minutes, flip over cook until crisp.
• Drain onto kitchen paper and cut into triangles.
• Heat a deep fat fryer until hot
• Wrap the katafi around the large prawns and deep fry until golden.
• Drain on kitchen paper and season.
• Serve with Poon’s Soy Sauce and Chilli Vinegar Dressing.