Crispy Shrimp Dumplings (12 pcs)
Ingredients
200gm raw shrimp, shelled and deveined
( it can be replaced by fish paste too, BOBO)
2 water chestnut, chopped fine
1 tsp of Chinese coriander, chopped fine
1 egg whites
1 tsp cooking wine ( I used Japanese sake)
½ tsp salt
½ tsp white pepper powder
½ tsp sesame oil
12 round wonton wrappers ( or more depends the size) ( **I would suggest using yellowish wanton wrap for better color presentation**)
1.5 cups cooking oil for frying
Method
1. Clean, peel and devein the shrimp, raise it under cold water for a few minutes, then pat dry with paper towels.
2. Using the blade of a chopping knife, lay it flat and mash the shrimp one by one by putting force down. Then push it to the side of the chopping board. Once all the shrimp has been mashed, give it a few more chops to make sure the consistency is good. Place it in a mixing bowl.
3. Add egg white, salt, white pepper powder, coriander, water chestnut, cooking wine and sesame oil. Run your fingers clock or counter-clock wise until everything is well-blended together. Then form it into a big ball shape. Take it with one hand, then smack it back into the bowl. Repeat that 10 times or more. This is to give it a better texture. Cover with plastic wrap, refrigerate for one hour.
4. Spoon about 1 tbsp of shrimp paste onto the middle of the wonton wrapper. Dip your finger in water and run it on the outskirt of half of the wrapper, pinch the ring of the wanton wrap tight. The tighter you can wrap a dumpling the better.
5. In a sauce pan, heat vegetable oil over medium-high heat, make sure the oil is hot enough. Fry no more than 4 dumplings at a time. Fry each side for about a minute and a half or until golden brown. Place cooked dumplings on a plate lined with paper towels.
6. Serve after 5 mins of cooling.
Serve fried shrimp dumplings with mayonnaise and thai sweet chilli sauce as dipping sauce.
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