Crispy Chicken and Prawn Dumplings with Sweet Chilli and Vinegar Dressing
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.