PRAWN & GINGER DUMPLINGS
WITH ROAST CHILLI OIL


COOKING TIME 30 mins	SERVES 4

MasterChef contestant and TV host, Courtney is also a proud ambassador for Coles supermarkets.


COOKING TIME 30 mins	SERVES 4	RECIPE BY COURTNEY ROULSTON

MasterChef contestant and TV host, Courtney is also a proud ambassador for Coles supermarkets.

DID YOU KNOW?

Prawns are crustaceans from the order Decapoda, meaning 'ten-legged' (or technically, 'ten-footed'). Their sweet taste and firm texture make them ideal for many dishes, and they are sold fresh or frozen, raw or cooked. Wild prawns are fished all over the world, in the Atlantic, Pacific, Arctic and Indian Oceans. More than half of wild-caught prawns in Australia are now MSC certified.

DID YOU KNOW?

Prawns are crustaceans from the order Decapoda, meaning 'ten-legged' (or technically, 'ten-footed'). Their sweet taste and firm texture make them ideal for many dishes, and they are sold fresh or frozen, raw or cooked.

Wild prawns are fished all over the world, in the Atlantic, Pacific, Arctic and Indian Oceans. More than half of wild-caught prawns in Australia are now MSC certified.

Australia's prawn fisheries have developed a range of bycatch reduction devices to reduce the amount of other fish and marine species caught in prawn trawling nets, including turtle excluder devices (TEDs) which allow turtles, sharks and rays to safely escape from nets.

More than half of wild-caught prawns in Australia are now MSC certified. This is important, as in many cases they are found in areas of particular ecological significance, and fishing methods must not damage the delicate environmental balance.

Ready to cook? Let's see what you need!

INGREDIENTS

Dumpling filling:
250g Coles MSC
Raw Whole Banana Prawns – peeled,
deveined and meat finely minced
1 tablespoon ginger, finely grated
1 tablespoon coriander stems, finely
sliced, tops reserved for garnish
2 green spring onions/scallions,
finely sliced
1 teaspoon Coles Asia Sesame Oil
1 tablespoon Coles Asia Light Soy Sauce
1 packet won ton wrappers (20)
1 Coles Free Range Egg, beaten for brushing

Roast Chilli Oil:
2 tablespoons dried chilli flakes
½ teaspoon Chinese 5 spice powder
2 cloves garlic, crushed
1 tablespoon roasted white
sesame seeds
1 bay leaf
2/3 cup Coles Sunflower Oil

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Let's cook!

STEP 1

To make the chilli oil, place the chilli flakes, 5 spice powder, garlic, sesame seeds and bay leaf into a heat proof bowl.

STEP 2

Heat the oil until nearly smoking, then carefully pour over the chilli mixture. Mix with a metal spoon while the oil is hot so everything cooks evenly.

STEP 3

Once cool, remove the bay leaf and place into a jar. The longer the oil sits, the more fragrant it will get.

STEP 4

Place all the dumpling filling ingredients in a bowl, and mix well.

STEP 5

Place the won ton wrappers on a clean tea towel. Place 1 heaped teaspoon of the mixture in the centre of the wrapper. Brush the outside of the wrapper with a little eggwash.

STEP 6

Fold the dumpling over to form a triangle shape, ensuring that no air is inside. Place a little egg on one corner of the dumpling, and bring it around to meet the other side, (this will form a collar on the dumpling and allow the sauce to sit in the pocket). Repeat with all the dumplings and keep under a clean damp cloth.

STEP 7

Bring a large, wide-based frying pan of salted water up to a gentle simmer. Slide the dumplings into the pan and gently poach for 5-6 minutes, occasionally moving around to ensure they do not stick.