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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ingredients:
12 round dumpling wrappers |
12 cilantro leaves |
12 medium shrimp uncooked, peeled, deveined, tails removed |
1 recipe chili oil, recipe follows |
1 egg, beaten |
semolina, for dusting pan |
vegetable or peanut oil, for frying dumplings |
mango slices, as accompaniment |
1 recipe saffron-coconut milk sauce, recipe follows |
7 thai bird chiles, seeded |
2 teaspoons sambal oelek |
1/2 cup grapeseed oil |
special equipment: a small food processor |
*sambal oelek is an indian spice that can be found in gourmet and specialty markets. |
1/8 teaspoon saffron |
2 tablespoons white wine |
1 can coconut milk |
1 1/2 cups heavy cream |
2 tablespoons lemon juice |
1/4 teaspoon kosher salt |
1/8 teaspoon cayenne pepper |
Directions:
1. Pull 1 wrapper off the stack and place on a flat work surface. Lay 1 cilantro leaf in the center of the wrapper, followed by 1 shrimp curled into a circle. Drizzle 1/8 teaspoon of the Chili Oil on top of the shrimp.
2. Egg wash with a pastry brush around the top edge of the wrapper. Fold in half, firmly pressing the edges together. Place the dumplings on a baking sheet dusted with semolina.
3. Fill a wok with 2 cups of vegetable oil and bring oil to 350 degrees F. Cook the dumplings (3 or 4 at a time) for about 2 minutes, turning after 1 minute or when golden brown. Drain on absorbent paper.
4. Serve warm with mango slices and Saffron-Coconut Milk Sauce, along with Chili Oil on the side.
5. Chili Oil:
6. Pulse the chiles, sambal and grapeseed oil in the food processor. Transfer to a squeeze bottle. Allow the flavors to infuse for at least 30 minutes prior to serving.
7. Serve at room temperature.
8. Saffron-Coconut Milk Sauce:
9. Place the saffron in the white wine and set aside for 20 to 30 minutes. Place the coconut milk and heavy cream in a small pot and over medium heat cook down by half. Whisk in the saffron wine, lemon juice, kosher salt, and cayenne pepper.
10. Serve the sauce warm.
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