Steamed sweet chilli prawn dumplings
Delicious and comforting steamed sweet chilli prawn dumplings from Australian Women's Weekly.
- 25 mins cooking
- Serves 6
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Ingredients
Steamed sweet chilli prawn dumplings
- 500 gram uncooked medium prawns
- 2 tablespoon sweet chilli sauce
- 2 green onions, sliced thinly
- 1 clove garlic, crushed
- 5 centimetre piece fresh ginger (10g), grated
- 2 tablespoon coarsely chopped fresh coriander
- 1/2 x 10cm stick (10g) finely chopped fresh lemon grass
- 24 gow gee wrappers
Method
Steamed sweet chilli prawn dumplings
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1Shell and devein prawns; chop finely.
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2Combine prawn, sauce, onion, garlic, ginger, coriander and lemon grass in medium bowl.
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3Place 1 heaped teaspoon of the prawn filling in centre of each gow gee wrapper; brush edges with water. Fold wrapper in half to enclose filling; pinch edges together to seal.
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4Place dumplings, in batches, in single layer in bamboo steamer. Cook, covered, over wok of simmering water about 5 minutes or until dumplings are cooked through
Notes
Wonton wrappers can be used as an alternative to gow gee wrappers.
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