Name: Cantonese prawn dumplings
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 servings
Cuisine: Asian
Ingredients: 400 g prawns shelled and deveined; 250 g chicken breast fillets; 5 spring onions finely chopped; 4 garlic cloves, crushed; 20 ml fresh ginger crushed; 2 eggs white; 10 ml cornflour; lemon halved, juice only; 5 ml soy sauce low sodium; 5 ml sesame oil; 1/4 tsp sea salt; 1/4 tsp freshly ground black pepper; 6 cabbage

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Ingredients (13)

400 g	prawns — shelled and deveined
250 g	chicken breast fillets
5	spring onions — finely chopped
4	garlic — cloves, crushed
20 ml	fresh ginger — crushed
2	eggs — white
10 ml	cornflour
	lemon — halved, juice only
5 ml	soy sauce — low sodium
5 ml	sesame oil
1/4 tsp	sea salt
1/4 tsp	freshly ground black pepper
6	cabbage

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Method:

Place all the ingredients except the cabbage leaves into a food processor and blend to an almost smooth mixture. Don’t blend until completely smooth; try to retain a little texture. Set aside to chill in the fridge.

Blanch the cabbage leaves in a large pot of boiling water for a couple of minutes – just to soften slightly, don’t overcook. Lay on a wooden board and cut ribbons of cabbage about 4 cm wide.

Roll the prawn and chicken mixture into about 4 cm (30 g) balls. Place each ball on a strip of blanched cabbage and roll up.

Place cabbage rolls into a bamboo steamer, but not so close that they touch. Place steamer over a pot of boiling water. Steam for about 10 minutes until prawn and chicken mix is cooked through.

Arrange on a serving platter. Serve immediately while still warm. Low-sodium soya sauce makes the perfect dip.

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