Crunchy Teriyaki Surf‑’n‑Turf Dumplings with Mango‑Cucumber salad

Method

1. Method – for prawn/ pork Mix the prawns and pork and mix with 1 tsp grated ginger, 1 clove of garlic minced, 1 tsp Lee Kum Kee Soy Sauce, 1 tsp sugar, 1 tsp of sesame oil, 1 Tbsp Spring onion and 1 Tbsp Obento Terriyaki sauce
2. Method – to wrap dumplings Lay two dumpling wrappers so they overlap slightly, then cut thin fringes along about three‑quarters of the length, leaving one end uncut.Place 1 teaspoon of the prawn‑pork filling on the uncut end and roll it up tightly.As you roll, the fringed edges should stay on the outside.Deep‑fry the rolls for a few minutes until golden; the fringes will fan out and crisp up.Remove from the oil and drain on a strainer or paper towel before plating.
3. Method – dressing Mix 1 Tbsp lime juice, 1 tsp of Obento Terriyaki Sauce, 1 tsp brown sugar, 1 tsp of soy sauce, 1 tsp of Chiu Chow Chilli oil,1 tsp rice vinegar and 1 tsp sesame oil
4. Mix all salad ingredients 1 ripe mango – firm not soft and cut into matchstick size 1 small cucumber – cut into matchstick size ½ red onion – cut into matchstick size1 small bunch of mint leaves – roughly chopped 1 small bunch of coriander – roughly chopped1 Tbsp toasted sesame seedsand add dressing for salad
5. Method – dipping sauce Combine all dipping sauce ingredients in a small pot and heat up gently and pour in a small bowl. Also, can use ABC hot Chilli sauce for dipping sauce