Recipes - Thai

Prawn Dumplings with Fried Garlic and Coconut
Prawn Dumplings with Fried Garlic and Coconut


Whole prawn dumplings shallow-fried and flavoured with coconut and garlic. Try this thai dish.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Shallow Fry
Cuisine: Thai









Ingredients:

1 pkt dumpling wrappers
50ml Chaokoh Coconut Cream
50ml cooking oil
10-12 cloves garlic

Filling

12-14 medium green prawns
4-6 stems garlic chives
1 egg yolk
1 tbsp Erawan Rice Flour
1 tbsp Squid Fish Sauce
1 dried chilli (soaked for 10 mins)




Steps:
  1. Peel and de-vein 4-6 whole prawns, allowing 1 prawn for each dumpling.
  2. Peel and de-vein the remaining prawns, and combine with the other filling ingredients in a food processor. Pulse until a robust paste.
  3. Slice garlic cloves finely, lengthwise, and fry in oil until golden. Strain and place on paper towel to dry crisply. Set oil aside to cool.
  4. Place dumpling wrappers flat on bench. Spoon a small amount of filling onto the centre, and place a whole peeled prawn on top of mixture. Add more mixture on top to form a casing, leaving the head (optional) and tail protruding past the wrapper.
  5. Moisten the wrapper edge with a wet finger and fold wrapper in half to form a crescent shape. Press the edges together firmly with a fork.
  6. Shallow-fry the dumplings in vegetable oil on medium heat until the pastry is golden and prawns are crisp. Remove and drain on paper towel.
  7. Arrange dumplings on a plate. Drizzle coconut cream and a little of the cooled garlic oil over the dumplings, and sprinkle with fried garlic flakes.

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Prawn Dumplings with Fried Garlic and Coconut

Prawn Dumplings with Fried Garlic and Coconut

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Whole prawn dumplings shallow-fried and flavoured with coconut and garlic. Try this thai dish.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Shallow Fry
Cuisine: Thai
Ingredients

1 pkt dumpling wrappers
50ml Chaokoh Coconut Cream
50ml cooking oil
10-12 cloves garlic

Filling

12-14 medium green prawns
4-6 stems garlic chives
1 egg yolk
1 tbsp Erawan Rice Flour
1 tbsp Squid Fish Sauce
1 dried chilli (soaked for 10 mins)

Instructions
  1. Peel and de-vein 4-6 whole prawns, allowing 1 prawn for each dumpling.
  2. Peel and de-vein the remaining prawns, and combine with the other filling ingredients in a food processor. Pulse until a robust paste.
  3. Slice garlic cloves finely, lengthwise, and fry in oil until golden. Strain and place on paper towel to dry crisply. Set oil aside to cool.
  4. Place dumpling wrappers flat on bench. Spoon a small amount of filling onto the centre, and place a whole peeled prawn on top of mixture. Add more mixture on top to form a casing, leaving the head (optional) and tail protruding past the wrapper.
  5. Moisten the wrapper edge with a wet finger and fold wrapper in half to form a crescent shape. Press the edges together firmly with a fork.
  6. Shallow-fry the dumplings in vegetable oil on medium heat until the pastry is golden and prawns are crisp. Remove and drain on paper towel.
  7. Arrange dumplings on a plate. Drizzle coconut cream and a little of the cooled garlic oil over the dumplings, and sprinkle with fried garlic flakes.

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