Eastern King Prawn Dumplings (Serves 4)

If you are in Singapore or visiting, check out PJ's Flutes restaurant to experience his cuisine—renowned for its ingredient-driven approach that emphasizes sustainability and showcases premium Australian produce. You can also follow Pj on Instagram @pjrollinson

​

Don't forget to share your dishes with us on Instagram by using #CookWithSilverSea #SilverSeaSeafoods

​

Ingredients

Dumplings - 

12 Silverseas Eastern King prawns, shelled and deveined, chopped into small pieces
1 large red Chilli finely diced
1 clove garlic minced
1 large shallot diced
1 stick of spring onion finely sliced
20 gyoza skins
A knob of butter

​

Sesame Soy Dressing -

4 tbsp. light soy sauce
1 tbsp. sesame oil
1/2 tsp sugar
1 cm ginger minced
To garnish
1/2 tbsp. toasted white sesame seeds
Some sliced spring onion
Picked coriander

​

Instructions​

​

​To make the dumplings mix the chopped prawn with the Chilli, garlic, shallot and spring onion, season with a pinch of salt. Place a heaped teaspoon of the mix into a gyoza skin, brush some water around the sling edges and fold over and crimp the edges to form a dumpling. Repeat with the remaining dumplings. Refrigerate while making the dressing.

To make the dressing whisk all ingredients together.

To cook the dumplings place some oil in a cold pan nonstick pan that preferably has a lid and place the dumplings into the pan, turn on the heat to moderate and allow the bases to slowly color, once colored add 1/4 cup of water and quickly place the lid over the pan to allow the dumplings to steam, after 2 minutes remove the lid and allow the water to evaporate, add a small knob of butter and roll the dumplings around to color slightly more.

To serve place in a serving bowl, spoon over the dressing and garnish with the sesame seeds, coriander and spring onion.