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
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INGREDIENTS
Nutrition- 200g white fish (Try trevally or grenadier)
- 1egg white
- 200g crabmeat
- 100g raw green prawns
- 1tablespoon sesame oil
- 1 -2teaspoon green curry paste
- 1teaspoon very finely chopped lemongrass
- 1teaspoon of crushed ginger
- 1teaspoon chili
- 1teaspoon fish sauce
- 1 1⁄2cups cooked rice noodles
- 2teaspoons chopped coriander
- vegetable oil (for frying)
coriander pesto sauce
- 1bunch coriander, washed, stems removed and dried
- 1cup cashews
- splash light soy sauce
- 1teaspoon grated ginger
- 1
- 100ml vegetable oil
- 1tablespoon sesame oil
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DIRECTIONS
- Method for Dumplings.
- Remove skin and bones from fish. Add to Egg white and process until minced.
- Place in bowl with crab and prawn meat.
- In a pan, heat sesame oil to medium and sauté curry paste, lemongrass, lime leaves, ginger and chilli to ignite flavours.
- Add to fish with fish sauce, noodles and coriander.
- 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.
- Cook on all sides until brown.
- Drain on kitchen towel.
- Method for Pesto.
- Place all ingredients (except oils) into a blender or food processor.
- Give it a burst of power, and then drizzle in the oils until it becomes roughly emulsified.
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