Spicy Seafood Dumplings

Name: Spicy Seafood Dumplings
Ingredients: 290g plain flour; 175ml water; 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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A beautiful recipe from the Royal China Club, brought to us by Head Chef Billy Wong.

Keywords

hotels & travel

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Bamboo steamer
Rolling pin
Sifter
Kitchen scale
Mixing bowl
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Chef's knife
Cutting board
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Measuring cup
Measuring spoon
Spoon
Saucepan
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Ingredients

290g plain flour
175ml water
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).