Crab and Prawn Dumplings With Coriander Pesto

Another recipe from David Braim, taken out of the Sunday Telegraph about 14 years ago. Made it a few times and it is really tasty. The Pesto we have made a few times on it's own as a change from Basil based pestos

• Ready In: 55 mins
• Serves: 4

Ingredients

• 200  g  white  fish (Try trevally or grenadier)
• 1  egg white
• 200  g  crabmeat
• 100  g  raw green  prawns
• 1  tablespoon  sesame oil
• 1 -2  teaspoon green curry paste
• 1  teaspoon  very finely chopped lemongrass
• 3  kaffir lime leaves
• 1  teaspoon  of crushed ginger
• 1  teaspoon  chili
• 1  teaspoon fish sauce
• 1 1⁄2 cups  cooked  rice noodles
• 2  teaspoons  chopped  coriander
•  vegetable oil (for frying)

• coriander pesto sauce

• 1  bunch  coriander, washed, stems removed and dried
• 1  cup cashews
• 3  anchovies
•  splash light soy sauce
• 1  teaspoon  grated ginger
• 1  garlic clove, crushed
• 100  ml  vegetable oil
• 1  tablespoon  sesame oil

Directions

1. Method for Dumplings.
2. Remove skin and bones from fish. Add to Egg white and process until minced.
3. Place in bowl with crab and prawn meat.
4. In a pan, heat sesame oil to medium and sauté curry paste, lemongrass, lime leaves, ginger and chilli to ignite flavours.
5. Add to fish with fish sauce, noodles and coriander.
6. Take spoonfuls of the mixture and drop into pan of hot oil (shallow fry), making sure there are pieces of noodle hanging roughly out- they will become crisp while the centre stays soft.
7. Cook on all sides until brown.
8. Drain on kitchen towel.
9. Method for Pesto.
10. Place all ingredients (except oils) into a blender or food processor.
11. Give it a burst of power, and then drizzle in the oils until it becomes roughly emulsified.