Ingredients
15 medium sized freshwater prawns (Approx 600g)
5 water chestnuts
1 tsp minced garlic
2 tbs chopped spring onion
1 tbs fish sauce
1/2 tsp pepper
1 tsp sesame oil
1 tsp chinese cooking wine (optional)
1 tsp cornflour
20 pcs round dumpling skin
150g caixin
1 litre water
1 cube ikan bilis/chicken stock
Method
1. Wash caixin and cut into 2 inch lengths.
2. Shell and de-vein prawns, chop roughly into small cubes.
3. Remove skin of water chestnuts and dice. (Note: Do not chop both above ingredients too fine, or the filling would have no crunch.)
4. Remove root part of spring onions and dice.
5. Marinate the prawn meat with the fish sauce, pepper, sesame oil, wine and cornflour.
6. Add the garlic, spring onion and water chestnuts and mix evenly.
7. Scoop 1 tbs of filling and place in the middle of 1 pc of dumpling skin. Brush the edges with a finger dipped in water, fold over into a semi-circle and press to seal.
8. In a pot, add the stock cube to the water and bring to a boil.
9. Put all the dumplings and cook till the dumplings float up and the skin turns translucent.
10. Put the caixin in and wait for the soup to boil again.
11. Turn heat down to a simmer while checking to see if the seasoning is satisfactory. Add fish sauce and pepper to taste if required.
12. Serve immediately (Optional: sprinkle fried shallots and more spring onions on top).
