Prawn Dumpling Coated in Vermi

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Prawn dumpling:
Prawns		250g
Salt		as required
Ginger juice		1 tsp
Sake		2 tsp
Potato starch		1 tbsp
Egg white		1/2
Vermicelli		30g
Potato starch		as required
Sauce:
Sesame oil		2 tbsp
Chinese chilli bean sauce		1 tsp
Finely chopped ginger		1 thumb
Finely chopped spring onions		3
Oyster sauce		2 tbsp

Method

Prep

35min

Cook

20min

Rehydrate the vermicelli in hot water, then cut into pieces.

Stir all the sauce ingredients together.

Put all the dumpling ingredients into a food processor.

If you don't have a food processor, chop the prawns with the top side of the knife and put into a bowl with all the other ingredients and mix well until it becomes a bit sticky.

Divide into 12 balls, dredge with potato starch and coat with the vermicelli. Steam for 10 minutes.

Dip into the sauce and eat while hot.

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