Marion's Prawn Dumplings

INGREDIENTS    

• 10.5 oz peeled and de-veined prawns 
• 3 T. chopped spring onion (scallions)
• 1 T. chopped coriander (cilantro)
• 2 T. finely grated ginger
• 1 cup napa cabbage, finely chopped
• 1 garlic clove, finely grated
• 1 T. corn starch
• 1 egg white
• 1 t. sea salt  

'Nahm Jim’ Green Chilli Dipping Sauce:    

• 2 garlic cloves
• 2 small green birds’ eye chillies
• 1 jalapeño chili, finely grated
• 2 coriander roots 
• ½ t. sea salt
• 1 T. sugar
• 1 T. fish sauce
• 2 T. lime juice
• ⅛ rice vinegar 
  

Crispy Garlic Oil:   

• ⅛ cup peanut oil
• 6 garlic cloves, roughly chopped  

DIRECTIONS   

1. For the crispy garlic oil, place the oil in a small saucepan over medium-high heat. Add the garlic while the oil is still heating up. Wait for the garlic to sizzle and then keep stirring the garlic to make sure it colors evenly. Cook the garlic until it turns a light golden color, then pour the oil and garlic into a heatproof bowl. The garlic will continue cooking and will turn a darker caramel soon after you pour it out of the saucepan. Allow to cool.
2. To make the nahm jim sauce, use a mortar and pestle to pound the garlic, chilies, coriander roots and salt to a fine paste. Stir through the sugar, fish sauce and lime juice. Add the crispy garlic. Transfer to a small bowl and set aside until ready to serve.
3. To make the dumpling filling, finely mince them with a knife. Place in a large bowl. Then add the remaining ingredients Use chopsticks or a fork to vigorously mix the filling until the texture becomes very ‘sticky’.
4. To make the dumplings, place a heaped teaspoon of filling into the center of a wonton wrapper. Moisten the edges with water and pleat and press the edges together so they enclose the filling. Place on a tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (boil them from frozen when ready to serve).
5. When ready to serve, bring a large saucepan of water to the boil. Cook the dumplings for about 2-3 minutes or until cooked through. Drain and place on a serving plate. Spoon over the nahm jim sauce. Serve warm.

Recipe Author: Marion's Kitchen