Crisp prawn dumplings with green tea salt
“These are great with a clean, crisp beer or wine. Try adding a little ginger or spring onion to increase the depth of flavour.”
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Serves
6
Cooking Time
Prep time 15 mins, cook 10 mins
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170 gm
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firm white fish fillet, such as snapper or flathead, coarsely chopped
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50 gm
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eggwhite (about 1½)
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200 gm
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green prawn meat (about 400gm medium green prawns, peeled and cleaned), coarsely chopped
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2 tsp
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sesame oil, or to taste
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For rolling:
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rice flakes (see note)
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For deep-frying:
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vegetable oil
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| Green tea salt |
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7 gm
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loose-leaf green tea (see note)
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30 gm
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(¼ cup) sea salt
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1
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For green tea salt, pound ingredients in a mortar and pestle until finely ground, set aside.
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2
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Process fish in a food processor until smooth, add eggwhite and process until smooth. Add half the prawns, process until smooth, then stir through remaining prawns. Add sesame oil, season to taste, then roll tablespoons of mixture into balls and roll in rice flakes.
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3
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Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Deep-fry dumplings in batches until light golden (2-3 minutes; be careful as hot oil may spit), drain on absorbent paper and serve hot with green tea salt.
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Note Rice flakes are available from Japanese grocers. Use a mild-flavoured green tea.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.
RECIPE Matt Wilkinson, Circa, The Prince
PHOTOGRAPHY John Laurie
STYLING Lisa Featherby
DRINK SUGGESTION Liam O'Brien