Name: Steamed sweet chilli prawn dumplings
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 500 gram uncooked medium prawns; 2 tablespoon sweet chilli sauce; 2 green onions, sliced thinly; 1 clove garlic, crushed; 5 centimetre piece fresh ginger (10g), grated; 2 tablespoon coarsely chopped fresh coriander; 1/2 x 10cm stick (10g) finely chopped fresh lemon grass; 24 gow gee wrappers

Ingredients

500 gram uncooked medium prawns

2 tablespoon sweet chilli sauce

2 green onions, sliced thinly

1 clove garlic, crushed

5 centimetre piece fresh ginger (10g), grated

2 tablespoon coarsely chopped fresh coriander

1/2 x 10cm stick (10g) finely chopped fresh lemon grass

24 gow gee wrappers

Method

1.Shell and devein prawns; chop finely.

2.Combine prawn, sauce, onion, garlic, ginger, coriander and lemon grass in medium bowl.

3.Place 1 heaped teaspoon of the prawn filling in centre of each gow gee wrapper; brush edges with water. Fold wrapper in half to enclose filling; pinch edges together to seal.

4.Place dumplings, in batches, in single layer in bamboo steamer. Cook, covered, over wok of simmering water about 5 minutes or until dumplings are cooked through

Wonton wrappers can be used as an alternative to gow gee wrappers.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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