Steamed Tiger Prawn Dumplings with Ginger and Chili Dipping sauce | Seafood By Sykes

Ingredients

• 300 grams peeled Tiger Prawns (thawed and finely chopped)
• 2 spring onions (chopped small)
• 2 large garlic cloves (crushed)
• 2 tsp grated root ginger (tip: you can use puree too)
• 1 tsp sesame oil
• 5 water chestnuts from a can (drained and finely chopped)
• 36 Wonton wrappers (9cm sq, thawed if frozen)
• large lettuce leaves (for baking parchment)
• 50 ml dark soy sauce
• pinch of sesame seeds
• 1 fiery red chilli (diced, without seeds)
• 1/4 inch fresh ginger finely grated (tip: you can use puree)
• 25 grams crispy fried onions
• 1 pinch white sesame seeds
• 1 spring onion (finely chopped)