Prawn Dumpling Coated in Vermicelli

Good for bitings with a drink, or a light snack for kids.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)
Serves 4 Prep: 35 min Cook: 20 min

Ingredients

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

1
Rehydrate the vermicelli in hot water, then cut into pieces.
2
Stir all the sauce ingredients together.
3
Put all the dumpling ingredients into a food processor.
4
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.
5
Divide into 12 balls, dredge with potato starch and coat with the vermicelli. Steam for 10 minutes.
6
Dip into the sauce and eat while hot.

Tips & Note

Prawn Dumpling Coated in Vermicelli

Good for bitings with a drink, or a light snack for kids.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)

Serves 4

Prep: 35 min

Cook: 20 min

Ingredients

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

Prawn Dumpling Coated in Vermicelli

Recipe ID :935 Posted on 30 JUL 2015

Serves 4

Prep 35min
Cook 20min
views 3,903
printed 130

saved 1

Good for bitings with a drink, or a light snack for kids.

Share

Ingredients

Print Ingredients Email Ingredients
250g
as required
1 tsp
2 tsp
1 tbsp
1/2
30g
as required
2 tbsp
1 tsp
1 thumb
3
2 tbsp

Method

Prep
35min
Cook
20min
1
Rehydrate the vermicelli in hot water, then cut into pieces.
2
Stir all the sauce ingredients together.
3
Put all the dumpling ingredients into a food processor.
4
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.
5
Divide into 12 balls, dredge with potato starch and coat with the vermicelli. Steam for 10 minutes.
6
Dip into the sauce and eat while hot.
PRO
M Kushima
I’ve got 17 recipes!

M KUSHIMA
Step into my kitchen!
A twist on the everyday Hamburg steak...give it a go.
Swede, Sausages (your favourite), Salt & pepper
PRO
A wonderful variety of textures and tastes!
Vermicelli, Peppers (any colour), Celery, Carrot, Cabbage, Spring onions, Quail eggs, Sesame oil, Potato starch in water, Seasonings:, Chicken stock cube, Water, Sake, Soy sauce, Salt & pepper
PRO
The sweet and hot sauce makes this dish so appetising.
Chicken breast fillet, Spring onions, Lime zest, Salt, Sake, Breadcrumbs, Egg, Flour, Sauce:, Water, Noodle stock (mentsuyu), Mirin, Soy sauce, Potato starch, Lemongrass
PRO
The colour and texture is lovely.
Oyster sauce, Fennel bulb (small), [Seasonings], Water, Chicken stock cube, Sugar, Soy sauce, Potato starch or cornflour, Salmon fillet, Red & green pepper
PRO
The sweet miso and sour plum makes a wonderful combination.
Chicken fillet strips, Basil leaves, Pickled plums (umeboshi), Flour, Egg, Breadcrumbs, [Dipping Sauce], Miso, Sugar, Sake, Water, Potato starch
PRO
Good for bitings with a drink, or a light snack for kids.
Prawn dumpling:, Prawns, Salt, Ginger juice, Sake, Potato starch, Egg white, Vermicelli, Sauce:, Sesame oil, Chinese chilli bean sauce, Finely chopped ginger, Finely chopped spring onions, Oyster sauce
PRO

Similar Recipe

Hotate to ebi no gratin! Simply delicious!
Fresh scallops, Fresh prawns, Panko breadcrumbs, Scallop shells to serve , Egg, Spring onions, Béchamel sauce:, Finely chopped carrots, Finely chopped onions, Butter, Plain flour, Milk, Miso paste, Salt & pepper
Make a rich and tasty dish using just a bit of wagyu...
Beef slices (preferably wagyu beef), Tiger prawn, Egg, Asparagus, Sugar, Garlic rice:, Cooked rice, Carrot, Onion, Garlic, Shiso herbs (perilla), Tallow (preferably of wagyu beef), Salt & pepper, Soy sauce, Sesame seeds, BBQ sauce:, Mirin, Vinegar, Garlic (grated), Honey, Sesame oil
BENIHANA
CHEF
Light and fluffy as a cloud - irresistible!
Salmon fillet, Prawns, Ginger, Onion, Dried shiitake mushrooms, Green peas (shelled), Salt & pepper, Soy sauce, Potato starch or cornflour, Dipping Sauce:, Vinegar, Sesame oil
yhiranuma
PRO
Using the egg white separate from the yolk makes this batter really light and fluffy.
Egg white, Egg yolk, Flour for batter, Water, Flour, Prawns, Noodle broth (concentrated)
I used freeze-dried tofu in this recipe, it's very handy if you can't get fresh tofu.
Tofu, Chilli powder, Dashi granules, Noodle stock (mentsuyu), Mirin, Sake (or white wine), Soy sauce, Spring onions, Frozen prawns, Potato starch in a bit of water
Tobuchan
HOME
Make a delicious dressing and add toppings of your choice!
Ramen noodles, Toppings (lettuce, tomato, ham, prawns..., ...avocado, surimi, sweetcorn), Hard boiled egg, Dressing:, Soy sauce, Vinegar, Sugar, Sesame oil, Crushed sesame seeds, Sesame seeds, Mayonnaise, Chinese chilli bean sauce, Miso (red)
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME