Shrimp Dumplings
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tsps
Sambal Oelek (*)1 cup
Grapeseed Oil1 tsp
Saffron2 tbsps
White Wine1 can
Coconut Milk1.5 cups
Heavy Cream2 tbsps
Lemon Juice1 tsp
Kosher Salt1 tsp
Cayenne PepperDirections:
1
Special equipment: A small food processor Pull 1 wrapper off the stack and place on a flat work surface
2
Lay 1 cilantro leaf in the center of the wrapper, followed by 1 shrimp curled into a circle
3
Drizzle 1/8 teaspoon of the Chili Oil on top of the shrimp
4
Egg wash with a pastry brush around the top edge of the wrapper
5
Fold in half, firmly pressing the edges together
6
Place the dumplings on a baking sheet dusted with semolina
7
Fill a wok with 2 cups of vegetable oil and bring oil to 350 degrees F
8
Cook the dumplings (3 or 4 at a time) for about 2 minutes, turning after 1 minute or when golden brown
9
Drain on absorbent paper
10
Serve warm with mango slices and Saffron-Coconut Milk Sauce, along with Chili Oil on the side
11
Pulse the chiles, sambal and grapeseed oil in the food processor
12
Transfer to a squeeze bottle
13
Allow the flavors to infuse for at least 30 minutes prior to serving
14
Serve at room temperature
15
Place the saffron in the white wine and set aside for 20 to 30 minutes
16
Place the coconut milk and heavy cream in a small pot and over medium heat cook down by half
17
Whisk in the saffron wine, lemon juice, kosher salt, and cayenne pepper
18
Serve the sauce warm