Prawn wonton dumpling, stir fried lettuce and sichuan pepper sauce
|1½ Ltr||Chicken stock|
|1½ Tbsp||Peppercorns, Sichuan, roasted and ground|
|3 Tbsp||Balsamic vinegar|
|1 Tbsp||Dijon mustard|
|350 g||Prawns, meat|
|1 tsp||Palm sugar, grated|
|½ tsp||Soy sauce, light|
|1 tsp||Fish sauce|
|½ tsp||Sesame oil|
- Bring the stock to the boil and cook until it has reduced by half. Peel and smash the garlic and wash the coriander.
- Add to the stock with the peppercorns, vinegar and mustard. Simmer for about 10 minutes.
- Mix the cornflour and water, then whisk into the sauce and allow it to thicken slightly until it coats the back of a spoon. Strain through a fine sieve and set aside.
- To make the dumplings, purée two-thirds of the prawn meat in a food processor until smooth.
- Roughly chop the remaining meat and combine the two in a large bowl. Finely slice the spring onions and grate the palm sugar.
- Add to the bowl with the soy sauce, fish sauce and sesame oil, then mix well.
- Lay the wonton skins out on a bench and place a heaped teaspoon of filling in the centre of each one. Lightly brush the edges with water and top with the remaining skins.
- Press the edges together to seal, pushing out any air. Cut into circles with a cutter.
- Bring a saucepan of water to the boil, then cook the dumplings in a steamer basket for 5 minutes.
- To stirfry the lettuce, heat the oil in a wok. Finely slice the garlic and cut the spring onions into 3cm lengths. Fry in the oil until fragrant and soft.
- Cut the lettuce into 5mm-wide strips, then stirfry quickly in the wok until slightly singed. Remove from the heat and drain the lettuce.
- Stir the coriander leaves through and pile the lettuce onto a large serving plate. Arrange the dumplings on top and spoon over the sauce.