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Ingredients
for
25
North African Prawn Dumplings
40 min.
Time:
Ingredientsfor
- For the dip
- ½ bunch parsley
- ½ bunch mint
- 1 garlic clove
- 5 Tbsps Vegetable broth
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- Lime juice
- For the dumplings
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- 250 grams King prawn (ready to cook, peeled and deveined)
- 1 tsp freshly chopped cilantro
- 1 tsp freshly chopped Dill
- 25 leaves Brick pastry (each approximately 10 x 20 cm)
- 4 Tbsps vegetable oil (to fry)
Preparation
1.
For the dip: Rinse parsley and mint, shake dry and pluck leaves. Peel garlic, chop and mix in blender along with herbs, oil and broth. Season with salt, pepper and lime juice.
2.
For the dumplings: Peel garlic and ginger and chop finely. Rinse prawns, pat dry, chop finely, mix with garlic, ginger and herbs and season with salt, pepper and a squeeze of lime juice to taste.
3.
Add tablespoon of prawn mixture to each sheet of pastry dough, brush edges with egg white and fold corners over to form triangles. Press dumplings down twice then press edges together to seal. Heat oil in pan and fry dumplings on both sides until brown. Remove dumplings from pan and drain on paper towels. Serve with herb dip.