Name: Asian broth with prawn dumplings
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Prawn dumplings; 8 uncooked medium king prawns (360g); 1 clove garlic, crushed; 2 teaspoon coriander root and stem mixture; 2 teaspoon oyster sauce; 1 teaspoon fish sauce; 1/2 teaspoon brown sugar; 16 wonton wrappers; 1 litre (4 cups) chicken stock; 1 litre (4 cups) water; 1/3 cup (80ml) light soy sauce; 1/4 teaspoon sesame oil; 2 centimetre piece fresh ginger (10g), cut into matchsticks; 350 gram choy sum, trimmed, cut into 5cm lengths; 2 green onions, sliced thinly; 1 fresh long red chilli, sliced thinly

Ingredients

Prawn dumplings

8 uncooked medium king prawns (360g)

1 clove garlic, crushed

2 teaspoon coriander root and stem mixture

2 teaspoon oyster sauce

1 teaspoon fish sauce

1/2 teaspoon brown sugar

16 wonton wrappers

1 litre (4 cups) chicken stock

1 litre (4 cups) water

1/3 cup (80ml) light soy sauce

1/4 teaspoon sesame oil

2 centimetre piece fresh ginger (10g), cut into matchsticks

350 gram choy sum, trimmed, cut into 5cm lengths

2 green onions, sliced thinly

1 fresh long red chilli, sliced thinly

Method

1.To make prawn dumplings, shell and devein prawns; chop meat finely. Combine prawns, garlic, coriander mixture, sauces and sugar in small bowl. Place one teaspoon of mixture into centre of each wrapper; brush around edges with a little water. Gather corners above filling; twist to enclose filling and form dumplings.

2.Combine stock, the water, sauce, oil and ginger in large saucepan; bring to the boil. Reduce heat; simmer broth, uncovered, 10 minutes. Add choy sum and half the onion.

3.Place dumplings in large baking paper-lined bamboo steamer; cook, covered, over saucepan of simmering broth about 8 minutes or until cooked through.

4.Divide dumplings among serving bowls; top with hot broth, remaining green onion and chilli.

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