Prawn Potstickers
- 9 oz raw king prawns, peeled and deveined
- 1/2 tspn minced garlic
- 1 tspn minced ginger
- 2 spring onions (or 3, if small), roughly chopped
- 1 tblspn dark soy sauce
- 1 small egg
- 28 round wonton wrappers
- 2 tblspns sesame oil
- Put the prawns, egg, garlic, ginger, spring onions and soy sauce in a food processor and blitz lightly until the spring onions and prawns are finely chopped (but not quite mush!).
- Place a wonton wrapper on your work surface and place a teaspoon of the prawn mixture in the centre. Dip your finger in the small bowl of water and run it around the border of the wrapper outside the prawn mixture. Lift the top side of the wrapper and make three folds/ pleats- this should make the wrapper into more of a scoop shape. Make sure all the filling is neatly nestled in the crook of the scoop, then lift the bottom edge up to meet the top edge and press all around the edges to seal (making sure there are no air pockets). As the top edge has been shortened by the pleats, the shell should now curve towards you slightly. Flatten the bottom gently so it sits up neat and proud.
- Add some of the sesame oil to your pan over a medium high heat and get it pretty hot. Add the potstickers (standing them upright) a few at a time so as not to overcrowd the pan (we did about 6 at a time) and let them sizzle for a couple of minutes until the bottoms are golden. Next we want to steam them, so throw in 3 ice cubes, put the lid on and leave for 3 minutes. Serve as soon as possible, while they're still hot, with a selection of dipping sauces.
king prawns, garlic, ginger, spring onions, soy sauce, egg, wonton wrappers, sesame oil
Taken from www.epicurious.com/recipes/member/views/prawn-potstickers-51568611 (may not work)