Shrimp Dumplings

Total Time:
1 hr 15 min
Prep:
30 min
Inactive:
20 min
Cook:
25 min

Yield:
12 dumplings
Level:
Intermediate

Ingredients
  • 12 round dumpling wrappers
  • 12 cilantro leaves
  • 12 medium shrimp uncooked, peeled, deveined, tails removed
  • 1 recipe Chili Oil, recipe follows
  • 1 egg, beaten
  • Semolina, for dusting pan
  • Vegetable or peanut oil, for frying dumplings
  • Mango slices, as accompaniment
  • 1 recipe Saffron-Coconut Milk Sauce, recipe follows
  • Chili Oil:
  • 7 Thai bird chiles, seeded
  • 2 teaspoons sambal oelek*
  • 1/2 cup grapeseed oil
  • Special equipment: a small food processor
  • *Sambal oelek is an Indian spice that can be found in gourmet and specialty markets.
  • Saffron-Coconut Milk Sauce:
  • 1/8 teaspoon saffron
  • 2 tablespoons white wine
  • 1 can coconut milk
  • 1 1/2 cups heavy cream
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
Directions

Pull 1 wrapper off the stack and place on a flat work surface. Lay 1 cilantro leaf in the center of the wrapper, followed by 1 shrimp curled into a circle. Drizzle 1/8 teaspoon of the Chili Oil on top of the shrimp.

Egg wash with a pastry brush around the top edge of the wrapper. Fold in half, firmly pressing the edges together. Place the dumplings on a baking sheet dusted with semolina.

Fill a wok with 2 cups of vegetable oil and bring oil to 350 degrees F. Cook the dumplings (3 or 4 at a time) for about 2 minutes, turning after 1 minute or when golden brown. Drain on absorbent paper.

Serve warm with mango slices and Saffron-Coconut Milk Sauce, along with Chili Oil on the side.

Chili Oil:

Pulse the chiles, sambal and grapeseed oil in the food processor. Transfer to a squeeze bottle. Allow the flavors to infuse for at least 30 minutes prior to serving.

Serve at room temperature.

Saffron-Coconut Milk Sauce:

Place the saffron in the white wine and set aside for 20 to 30 minutes. Place the coconut milk and heavy cream in a small pot and over medium heat cook down by half. Whisk in the saffron wine, lemon juice, kosher salt, and cayenne pepper.

Serve the sauce warm.


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