Oct/Nov 2015 Feb/Mar 2015 - Page 19

INGREDIENTS: Prawn Mixture 2 cups prawns, chopped 1 Tbsp garlic 2 tsp ginger, minced 1 Tbsp lemongrass, chopped 1/8 cup cilantro, chopped 1/8 cup scallion, chopped 1 egg 1/4 cup bread crumbs salt & white pepper to taste juice and zest of 1 lemon or lime 1 fresh hot chili pepper, minced Tempura Batter 3 Tbsp flour 1 Tbsp cornstarch 1/4 cup ice cold water Smaug Fire Sauce 3 roasted red peppers peeled, seeded 4 Tbsp chili vinegar 4 Tbsp fish sauce 1 bulb garlic, minced 1/3 cup extra virgin olive oil 1/3 cup sriracha Cilantro and green onion to garnish inthekitchen Crispy Prawn Dumplings In Shiso Shiso is part of the mint family, and is used in Japanese restaurants. Visit your favourite sushi spot and sweet talk the chef into selling you some for this recipe. METHOD: 1. Chop prawns. Toss with lemongrass, garlic, ginger, scallion, citrus, white pepper, cilantro, and chili. 3. Whisk in egg and bread crumbs, adding crumbs a little at at time to form a fluffy dumpling. 4. In a separate bowl, whisk together the flour and cornstarch for the tempura. 5. Stirring constantly, pour in the cold water to form the batter. 6. Form a nugget from the shrimp mixture and wrap each nugget in shiso leaf. 7. Dip each dumpling in tempura batter and fry in hot oil. *Be very careful when deep frying at home. Do not fill your pot more than 1/3 full of oil, as the volume of the oil will expand due to evaporation of moisture. Smaug Sauce 1. Purée roasted peppers in a blender. 2. Add remaining ingredients and blend until smooth. ASSEMBLY Drizzle plates with smaug sauce and arrange dumplings on top. Garnish with cilantro leaves or sliced green onion. Yield 4 servings. ciao! / feb/mar / two thousand fifteen 17