Ingredients
Method
1.(NB: You’ll need a bamboo steamer for this recipe.) Place first six ingredients in a food processor with a pinch of sea salt.
2.Blend until finely chopped and tacky.
3.Lay out each dumpling wrapper and top with 1 tsp prawn mixture.
4.Brush edges with water and then bring sides together to form semi-circles.
5.Starting in the centre and working towards the right, make a small pleat in the front of the wrapper, folding it over just at the top and pinching together. Do this twice more, working towards corner.
6.Repeat technique, starting in middle and working left, making another three pleats. Arrange on a lightly floured tray.
7.Repeat until mixture and wrappers are used up. You can now steam dumplings, or cover and chill for cooking later that day, or freeze for up to 1 month.
8.Cook in batches. Fill base of a large frying pan with hot water. Stand steamer in pan, line with baking paper and add dumplings, leaving space in between.
9.Turn heat to medium, cover and steam over simmering water for 8-10 minutes or until dumplings are tender and cooked.
10.Serve with dipping sauce, a few greens and limes for squeezing if you wish.
