Prawn Dumpling Soup

Ingredients:

15 pieces Large Fresh Sea Prawns

15 pieces Dumpling Wrapper

5 tablespoons of minced pork with some fats

A bunch of Chinese spinach

Home prepared Chicken Broth

Method:

Wash, de shelled and deveined prawns. Set aside.

Marinade the prawns and the minced pork with some light soy sauce and some corn flour.

Place a piece of the king prawn and a teaspoon of marinated minced pork in the centre of the dumpling wrapper.

Fold the wrapper and secure the sides with some water.

Bring a medium size sauce pan with water to a boil and cook the dumplings.

Drain the cooked dumplings and set aside.

In the meantime, heat up the home prepared chicken broth and bring it to a boil.

Add sea salt to taste.

Boil the Chinese spinach and cook briefly. Set aside.

In a serving bowl, add  few pieces of the cooked prawn dumplings and some cooked vegetables and add sufficient chicken broth soup to cover the ingredients and serve immediately.

Garnished with deep fried shallots and serve hot.

A closer look at the boiled Prawn Dumplings

You can consider preparing crunchy prawn and pork dumplings.

For recipe click here:

https://flofoodventure.wordpress.com/2013/09/26/crunchy-prawn-and-pork-dumplings/

 

No more messing up making Prawn Dumplings!

No messing up with this kitchen aid “Dumpling Mould” while preparing any type of Dumplings!

Ingredients:

20 – 30 pieces of Round Dumpling Wrappers

Half kilo fresh prawns

This type of prawns are best for making dumplings.

Don’t require too much seasoning with fresh prawns like these. It naturally gives a sweet flavour to the dumplings. 

Fews pieces of fresh water chestnuts (sliced)

For crunchiness, add a few slices of fresh water chestnut.

Method:

Lightly marinade the prawns with superior light soy sauce.

Slice the fresh water chesnuts into small pieces.

Place the dumpling wrapper on the dumpling mould.

Add one piece of the prawn and one or two slices of the water chestnut in the centre of the dumpling  wrapper.

Dap some water on the edges of the dumpling wrapper.

Fold the mould together and give a hard press.

Heat wok with cooking oil on high.

Once the cooking oil is ready for deep frying, slowly place one dumpling at a time and cooked until each dumpling turned golden brown.

Drain the cooked prawn dumplings with paper hand towel.

Serve hot.

You can serve this Prawn Dumplings dish with your own choice of dips.

Crunchy Prawn and Pork Dumplings

Deep Fried Prawn Dumplings

Ingredients:

20 fresh medium size prawns (deshelled and deveined)
30 Wanton wrappers
6 tablespoons of minced pork (with some fats)
4 waterchestnuts chopped
1 beaten egg

Method:

Marinate the minced pork with superior light soy sauce, some salt and pepper.
On each piece of Wanton Skin, place in the middle of the wrapper some minced pork, one slice of waterchestnut and a slice of prawn.
Brush a small portion of the beaten egg around the corners of the Wanton Skin before wrapping it into halves.
Sprinkle some cornflour over the wrapped dumplings to prevent the dumplings from sticking to each other.
Heat up wok at high temperature and slowly slide the dumplings to deep fry.
When the dumplings turned brownish, drain them on a plate with some paper towel to drain away the excess oil.
Serve while hot.

You can serve these dumplings with chill sauce or any sauce of your choice.