Ingredients
- 1 tin of Water Chestnuts 150g
- 400g raw Prawns
- 1 tsp rice wine vinegar
- 1tsp sesame oil
- 1 egg beaten
- Salt and pepper
- Dumpling Sheets
Method
- Chop half the prawns in small pieces.
- Finely chop rest of prawns and water chestnuts.
- Add rice wine vinegar, sesame oil, egg, salt and pepper to both mince and prawns.
- Add one small spoonful of mince in middle of dumpling wrapper. Lift corners to the middle and join to make a parcel.
- Add some oil to a pan. Cook dumplings until crispy on bottom than add some water and put a lid on top of pan. Cook for 10 mins. Serve hot with chilli sauce or soy sauce.
Product used in recipe
- VALCOM - VALCOM WATER CHESTNUT SLICED
