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PRAWN & GINGER DUMPLINGS WITH SCALLOPS & CAVIAR with SOY YUZU SAUCE

 

PRAWN & GINGER DUMPLINGS WITH SCALLOPS & CAVIAR with SOY YUZU SAUCE

Recipe by: Sarah Tiong
This classic prawn & ginger dumpling recipe by Sarah Tiong, gets an upgrade with a dollop of Art Italica Caviar and fresh scallops. Showcasing the flavours of Yamato Yuzu and Colonna Chilli Oil, they are served in a delicate soy broth. This is your next dinner party show stopper!
Course Appetisers
Servings 4 Makes 12 dumplings

Equipment

  • 1 Bamboo Steamer

Ingredients
  

Prawn & Ginger Dumplings

  • 16 medium raw peeled and de-veined prawns 
  • 1 tsp finely grated ginger
  • 1 1/2 tsp SIMON JOHNSON Fish Sauce
  • 1/4 tsp ground white pepper
  • 12 round white dumpling (gow gee) wrappers

Scallop Topping

  • 6 sashimi grade scallops
  • 1 1/2 tsp chives finely chopped
  • 1 tsp SIMON JOHNSON Fish Sauce

SAUCE

  • 3 tsp SIMON JOHNSON Fish Sauce
  • 2 tsp Yamoto Soy Sauce
  • 2 tsp Yamato Yuzu Juice
  • 1 1/2 tbsp Yamato Sweet Ginger Syrup
  • 1/2 cup water 

To Serve

  • 30g Ars Italica Oscietra Caviar Or your preferred caviar stocked at SIMON JOHNSON
  • Colonna Peperoncino Olive Oil

Instructions
 

Dumplings

  • Place the Dumpling Filling ingredients in a food processor and blend until coarsely chopped and the prawns move around the processor in one mass. 
  • Place a heaped teaspoon of the prawn mixture in the centre of a dumpling wrapper, then fold the dumpling wrapper in half and bring the two corner ends to meet to create a dumpling shape. Repeat with all the dumpling wrappers and filling.
  • Place the dumplings in a steamer basket over boiling water. Close the lid and steam for 10 minutes. The dumpling wrappers will be slightly translucent and the filling should be red. Once they are cooked, remove them from the steamer and place them on a serving plate or divide them between 4 individual bowls. 

Scallop Topping

  • In the meantime, begin the Scallop Topping. Finely dice the scallops and place them in a small bowl. Add the chopped chives and the fish sauce. Stir thoroughly to combine. 
  • Top each dumpling with a heaped teaspoon of the Scallop Topping, followed by a small spoonful of Ars Italica Oscietra Caviar.

Sauce

  • Mix all the Sauce ingredients together in a serving jug. Stir thoroughly. Taste and adjust seasoning by increasing any of the ingredients to your preference.
  • Pour the sauce around the dumplings and finish with a drizzle of Colonna Peperoncino Oil. 

Tips

  • - Dumpling wrappers are available at major grocery stores as well as specialty grocers. 
    - You could change the filling of the dumpling to scallop, lobster or even crab. 
    - The dumplings could also be pan-fried or boiled. 
Keyword Caviar, Dumplings, Seafood

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.