Spicy Seafood Dumplings
A beautiful recipe from the Royal China Club, brought to us by Head Chef Billy Wong.
Ingredients
- Dumpling wrappers
- 290g plain flour
- 175ml water
- Seafood filling
- 8 OZ/226g freshly Cooked Crabmeat
- 2oz/55g Fresh Tiger Prawn
- 1 Stick Celery, finely chopped
- 1 oz/28g Carrot, finely chopped/grated
- 1 oz/28g Fresh Coriander finely chopped
- 1 bottle Chinese XO Sauce (a spicy flavour-packed sauce made with dried shrimp, scallops and seasonings including chilliand garlic, available from Asian supermarkets)
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