Crab and Prawn Dumplings With Coriander Pesto |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Another recipe from David Braim, taken out of the Sunday Telegraph about 14 years ago. Made it a few times and it is really tasty. The Pesto we have made a few times on it's own as a change from Basil based pestos Ingredients:
200 g white fish (try trevally or grenadier) |
1 egg white |
200 g crabmeat |
100 g raw green prawns |
1 tablespoon sesame oil |
1 -2 teaspoon green curry paste |
1 teaspoon very finely chopped lemongrass |
3 kaffir lime leaves |
1 teaspoon of crushed ginger |
1 teaspoon chili |
1 teaspoon fish sauce |
1 1/2 cups cooked rice noodles |
2 teaspoons chopped coriander |
vegetable oil (for frying) |
1 bunch coriander, washed, stems removed and dried |
1 cup cashews |
3 anchovies |
splash light soy sauce |
1 teaspoon grated ginger |
1 garlic clove, crushed |
100 ml vegetable oil |
1 tablespoon sesame oil |
Directions:
1. Method for Dumplings.
2. Remove skin and bones from fish. Add to Egg white and process until minced.
3. Place in bowl with crab and prawn meat.
4. In a pan, heat sesame oil to medium and sauté curry paste, lemongrass, lime leaves, ginger and chilli to ignite flavours.
5. Add to fish with fish sauce, noodles and coriander.
6. Take spoonfuls of the mixture and drop into pan of hot oil (shallow fry), making sure there are pieces of noodle hanging roughly out- they will become crisp while the centre stays soft.
7. Cook on all sides until brown.
8. Drain on kitchen towel.
9. Method for Pesto.
10. Place all ingredients (except oils) into a blender or food processor.
11. Give it a burst of power, and then drizzle in the oils until it becomes roughly emulsified.
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