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Steaming
Servings: 4
Preparation time: 90 minutes
Di culty: medium
Ingredients:
• 30 Wonton wrappers
(9 x 9 cm, deep-frozen)
• 350 g shrimp (ready to
cook)
• 1 stalk of lemongrass
• 3 spring onions
• 3 cm long piece of ginger
• Sea salt and crushed
pepper
• 1 red capsicum
• 1 tbsp. cornfl our
• 200 g shiitake
mushrooms
• 2 carrots
• Sesame oil
• 2 garlic cloves
• 2 tbsp. green chilli sauce
• 2 tbsp. fi sh sauce
• 2 tbsp. soy sauce
Preparation:
Thaw the deep-frozen Wonton wrappers. Weigh the
shrimp, rinse and pat dry. Wash lemongrass. Clean
and wash spring onions, peel ginger. Put the ginger
and spring onions together with the prawns in the
jug of the ThermoBlend Elite, and fi nely chop for 5
seconds on speed 7. Pour the mass in a bowl. Wash
the capsicum, core and quarter it. Very fi nely chop ¼ of
the capsicum as described above and add them to the
other ingredients in the bowl. Stir cornstarch with 1 tbsp.
of water and pour it over the mixture. Mix everything
thoroughly. Season with salt and pepper. Fill wonton
wrappers one by one: moisten the edges with a little
water and put some of the fi lling in the middle. Fold up
the edges to the middle and press fi rmly together at
the top. Put them in the lightly oiled steam cooker. Fill
the pot with water and steam the dumplings for 10-15
minutes at 120°C. Clean the shiitake mushrooms and
cut them into quarters. Cut the remaining capsicum
into fi ne strips, wash carrots, peel them and cut them
into very fi ne sticks. Peel garlic and chop fi nely. Mix
chilli, soy and fi sh sauce with 6 tbsp. of water. Blanch
the vegetables in bubbly salted water at 100°C. Heat
sesame oil in a wok. Fry the shiitake mushrooms,
capsicum strips and carrot sticks in it for 1 minute. Add
garlic and fry for a short time. Stir in 2 tbsp. of the sauce,
season with salt and pepper. Put the vegetables in
small bowls, put the dumplings on top and serve with
the remaining sauce.
Asian
Shrimp
Dumplings
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