Liv Tyler’s prawn dumplings - Penguin Books New Zealand
Delectable dumplings with water chestnuts, ginger and spring onions from Jamie’s Friday Night Feast Cookbook.
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Cooking tools:
- Kitchen scale
- Measuring spoon
- Measuring cup
- Mixing bowl
- Can opener
- Peeler
- Chef's knife
- Cutting board
- Plastic wrap
- Kitchen towel
- Pastry brush
- Plate
- Nonstick skillet
- Stove
- Whisk
- Serving platter
- Spoon
Ingredients
- 300g raw peeled king or tiger prawns, deveined
- 1 x 140g tin of water chestnuts
- 5cm piece of ginger
- 6 spring onions
- 1 large egg
- ¼ teaspoon ground white pepper
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon sesame oil
- vegetable oil
- 250g dumpling or Tipo 00 flour, plus extra for dusting and cooking
- black rice vinegar
- chilli oil
- sweet chilli sauce
- low-salt soy sauce
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