Shrimp Dumplings with Saffron-Coconut Milk Sauce
- Level: Intermediate
- Yield: 12 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 488
- Total Fat
- 42
- Saturated Fat
- 17
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 65
- Sodium
- 288
- Total: 1 hr 15 min
- Prep: 30 min
- Inactive: 20 min
- Cook: 25 min
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
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
Special equipment:
A small food processor- 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.
Cook’s Note
*Sambal oelek is an Indian spice that can be found in gourmet and specialty markets.