Our Night Market and Asian Fusion classes are proving incredibly popular. Chef Mark Dronjak shared his prawn & pork dumpling recipe in his July Night Market class. Why not try it?
Serves: 4. Chef: Mark Dronjak
250gm pork mince (lean)
200gm raw prawn meat, finely diced
6 Chinese garlic chives, finely chopped
3 garlic cloves, finely chopped
2 tbsp fresh ginger, peeled and grated
50ml hoisin sauce
1 packet dumpling wrappers
1 large carrot
1-2 spring onion
1 x 120ml section Daikon radish (or red & yellow capsicum)
1. Place the pork mince and finely diced prawn meat in a suitable bowl and mix well with garlic chives, garlic, ginger and hoisin. Mix together well.
2. Place dumpling wrappers on a board and brush edges with a little water. Place a teaspoon of the pork/prawn mixture into the middle of each wrapper and fold in half. Crimp edges together using thumb and forefinger.
3. Peel the carrot lengthways with a speed peeler (or mandolin) peel large thin slices. Lay the thin slices of carrot on top of each other and slice very thinly. Repeat this process with the daikon (or capsicum). With the spring onion, slice very thin slices lengthways on a long bias. Add the vegetables to a bowl of iced water and set aside until ready to use. When ready to use drain, dry well.
4. Heat a suitable pan with a little vegetable oil and fry the dumplings on one side until brown. Turn and after one minute pour in ¼ – ½ cup water (depending on size of pan) and steam until water has evaporated.
5. Serve with a Nam Jim dipping sauce and the vegetable ribbons.
6. Extra mixture can be made into fritters as required
Nam Jim dipping sauce
1 or 2 long green chillies, roughly chopped
2 garlic cloves, rough chop
1-2 spring onion, rough chop
1 lime, zested
1 lime, juiced or LemonFresh lime juice
4 tbsp peanut oil
Good splash fish sauce
3 tbsp grated palm sugar
Good handful fresh coriander leaves, chopped
1. Place all ingredients in a food processor. Process until almost smooth.