Chefs' Recipes

Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing

Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.
Loading the player...

“This dish relies on the freshest Australian prawns to create mouth-watering dumplings,” says Kylie Kwong. “The dressing is a delicious combination of smoky, sweet, sour, spicy and salty flavours.”


Tamari and chilli dressing


1.Combine ingredients (except wrappers and sea blite) in a bowl, cover and refrigerate until needed.
2.For tamari and chilli dressing, add chilli flakes to a heatproof bowl. Heat oil in a small saucepan over high heat until surface is shimmering. Carefully pour hot oil over chilli (be careful, hot oil will spit), stir to combine and leave to cool (30 minutes). Strain oil through a fine sieve into a bowl (reserve chilli flakes for another time). Add tamari, vinegar, sugar, Sichuan pepper 2 tbsp water and a pinch of salt and whisk to combine.
3.Working with a wrapper at a time, place a rounded teaspoon of filling in the centre, dip a finger in water and dampen the edges, then gently lift one side of wrapper and fold wrapper in half over the filling creating a half-moon shape. Lightly press along edges to seal. Place dumpling on a tray lined with baking paper, cover with a tea towel, and repeat with remaining wrappers and filling.
4.Bring a large saucepan of water to the boil. Carefully add dumplings and boil until cooked and translucent (2½ minutes; to test if dumplings are ready, remove one and cut into it with a sharp knife to check that the filling is hot). Remove dumplings with a slotted spoon and drain.
5.Arrange dumplings on a platter, whisk tamari and chilli dressing well, then drizzle over dumplings to taste (extra dressing will keep refrigerated for 2 weeks), top with sea blite and serve immediately.

Sea blite, also known as sea spray, is available from native-ingredient suppliers and Substitute micro coriander.


Related stories