Prawn and Shitake Dumplings
| Serves: | 4 |
Ingredients
- 4 sheets Frozen Phyllo Pastry 500g
- 200 g Prawns, shells & heads removed & deveined
- 50 g dried shitake mushrooms, soaked in boiling water
- 1 tsp ginger, crushed
- 3 tbsp fish sauce
- 2 tsp Tamari Soy Sauce
- 4 tsp lime juice
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Cooking Instructions
- Drain the shitake mushrooms from their soaking liquid, ensuring you squeeze out any excess juice.
- Chop the prawns and mushrooms into fine dice then place in a bowl.
- Add the ginger, fish sauce, tamari and lime juice and mix well. Fry a small amount of the mixture to check for seasoning and adjust accordingly.
- If you’re using phyllo: Brush the sheets of phyllo with melted butter then sandwich together. Cut the phyllo into 10cmx10cm squares then fill with the filling. Brush the edges with melted butter and fold over to close the “parcel”.
- If you’re using wonton wrappers: place a few teaspoons full of the mixture in the centre of a wonton wrapper. Wet the edges of the wrapper with a little water then fold/crimp the edges to your liking.
- Repeat with the remaining filling.
- If you’re using phyllo: bake at 180°c for around 15-20 minutes until the phyllo is crisp and golden.
- If you’re using wonton wrappers: steam or poach the dumplings for 5-7 minutes until they are cooked through.
- Serve with soy sauce and fresh ginger.
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