- 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
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.
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:
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.
Recipe courtesy The Cookworks, 2003
Recipe courtesy of Robert Irvine