A recipe from MasterChef Australia season four contestant Amina Elshafie.
- 20 wonton skins
- 200g chicken mince
- 100g prawn mince
- 1 tbsp finely chopped green onions
- 1 tsp minced ginger
- ½ tsp minced garlic
- ½ tsp minced lemongrass
- 2 tbsp dark soya sauce
- 1 tbsp sesame oil
- ½ tsp salt
- ¼ tsp white pepper
- 1 egg yolk
- Vegetable oil for deep frying
- Sweet Chilli & Vinegar Dressing:
- 2 tbsp sambal oelek
- 2 tbsp sugar
- 1 tbsp water
- ½ tsp minced ginger
- 1 tbsp vinegar
- In a pot, combine sweet chilli and vinegar sauce ingredients. Bring to the boil and remove from heat to cool.
- Combine ingredients for the dumplings excluding the wonton skins and vegetable oil. Combine well in a bowl.
- Place one heaped teaspoon in the centre of a wonton skin. Very lightly touch the edge of the wonton skin with a little water and seal edges or fold skin edges to your liking of shape.
- Repeat process until all skins are used.
- Ensure to lightly flour the base of the working space or a tray of which the dumplings will be placed on to avoid sticking.
- In a pot or deep fryer, heat oil on medium heat until it reaches 180°C. Carefully drop dumplings into the hot oil in small batches to allow them to become crispy. Once dumplings are golden, remove and place of paper towels.
- Continue to fry the dumplings until all done. Serve with sweet chilli and vinegar sauce.