Steamed Tiger Prawn Dumplings with Ginger and Chili Dipping sauce
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Cooking tools:
- Bamboo steamer
- Steaming basket
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Parchment paper
- Tongs
- Pastry brush
- Measuring spoon
- Measuring cup
- Spoon
- Plate
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)
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