Serves 2-4 | Prep time: 25 Minutes | Cook Time: 20 Minutes
Ingredients
Dumplings –
- 200gm Scallop Meat
- 200gm Peeled raw prawn meat
- 2tbsp Grated ginger
- 1tbsp Minced garlic
- ¼ Cup chives – finely sliced
- 1 Medium shallot – finely diced
- 2tbsp Soy sauce
- 2tbsp Fish sauce
- 2 tbsp Oyster sauce
- ½ tsp White pepper
- 20 Dumpling wrappers
- 1tsp Corn Flour
Chilli Oil –
- 300ml Grapeseed Oil
- ½ Cup chilli flakes
- ½ Cup sesame seeds
- 3tbsp Oyster sauce
- 3tbsp Black vinegar
- 2tbsp Soy sauce
- 1tbsp Brown sugar
- ½ Cup finely cut spring onions
Method
Chilli Oil –
- Place your sesame seeds, chilli flakes and spring onions into a metal pot over the stove.
- In another saucepan, heat the grapeseed oil until it just starts smoking. Slowly pour the grape seed oil over the dry ingredients. Ingredients will bubble and will be extremely hot – take care. Stir and when slightly cooled, add the wet ingredients and mix. Let cool completely and store in jars.
Dumplings –
- Put the scallop, prawn, ginger, shallot, garlic, chives, soy sauce, fish sauce, oyster sauce and white pepper into a food processor. Pulse the mix until it starts to come together.
- Scoop heaped teaspoons of the mixture onto each wrapper and line the inside edge of the wrapper with a wet mixture of cornflour and water. The cornflour mixture will act as a glue, proceed to fold the dumplings as you please. Set aside on a tray, covered in clingwrap.
- Place the dumplings flat side down into a wide non-stick saucepan. Drizzle with oil. Using a medium-low heat, fry the dumplings until the bottom is golden brown, turn them, then pour 30ml of water into the pan and immediately place the lid on. Let steam for another 4-5 minutes.
- To serve, arrange the dumplings in a bowl and douse heavily in the crispy chilli oil and garnish with fresh spring onions.
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