Sunday, March 7, 2010

Prawn and scallop dumplings

In our My Week handout at WW meeting a few weeks ago we had this recipe for Prawn and Scallop dumplings. I had earmarked it before when I had first seen it in one of the recipe books, but thought it looked too hard and fiddly to make. How wrong! These are so delicious and taste better than in a restaurant. Do yourself a favour and make these.

Prawn and Scallop dumplings (I added chicken also)
1/2 points
Uncooked dumplings suitable to freeze

200g green peeled prawns, finely chopped
50g scallops, roe removed
2 green shallots, finely chopped
1 medium carrot, peeled and grated
1 tbs cornflour
1 tsp sesame oil
1/4 tsp castor sugar
16 gow ghee wrappers
soy sauce or sweet chilli to serve

1. Combine the prawns, scallops, shallots, carrot, cornflour, oil and sugar in a medium bowl. Season with salt and freshly ground black pepper and mix well. Cover and refrigerate for 1 hour.

2. Lay one wrapper on a workbench. Place one level tbs of filling in centre of the wrapper and bring up sides of the wrapper, pinching gently but leaving the top slightly open. Repeat with remaining filling and wrappers.

3. Place a baking paper lined bambo steamer over a wok of boiling water. Fill with a single layer of dumplings. Cover and steam dumplings for 5 minutes or until filling is cooked. Repeat with remaining dumplings in batches. Serve dumplings with soy or sweet chilli sauce for dipping.



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  2. I can imagine how yummy this would taste - love scallops especially.