Makes 40
Ingredients:
250g raw prawns, chopped
2 tbsp water chestnut, chopped
2 spring onions, chopped
1 tbsp soy sauce
½ tsp sesame oil
Method:
- Combine 250g chopped raw prawns, 2 tablespoons chopped water chestnuts, 2 chopped spring onion, 1 tablespoon soy sauce and ½ teaspoon sesame oil.
- Place a teaspoon of the filling on the centre of a won tan wrapper, brush the edges with water and gather up to form a parcel. Repeat with the rest of the mixture and wrappers and steam for 20 minutes. Serve with soy sauce.
Nutrition per dumpling:
Protein 2g;
Fat trace;
Carbohydrate 5g;
Dietary Fibre 0g;
Cholesterol 9mg;
115 kj (30 cal)
hey try this prawn recipe,
Ingredients
* 5cm piece of ginger
* 2 teaspoons madras curry powder
* 1/2 teaspoon dried chilli powder
* 1/2 teaspoon ground tumeric
* 2 tomatoes, peeled,seeded and diced
* 1 cinamon stick
* 2 bay leaves
* 400 millilitres can coconut cream
* 2 cups chicken stock liquid
* 1.5 kilos green prawns, peeled, tails intact
Instructions
Heat a small amount of oil in a heavy based pan and add in the ginger and cook for two minutes. Add the curry powder, chilli powder and tumeric. Cook stirring for 1 minute or until aromatic. Add in the tomatoes, cinnamon and bay leaves. Stir to combine. Slowly add the coconut cream and stock stirring constantly. Cook uncovered, for 10 minutes or until the sauce thickens slightly. Reduce heat to low. Add prawns and cook in the sauce until prawn's just turn pink. Take out the cinnamon and bay leaves and serve on some boiled rice.