Dumplings
- black tiger prawns (2/3 coarsely chopped, 1/3 paste) 8
- raw chorizo (casing removed) 40g
- garlic (grated) 3g
- grated ginger 5g
- green onion (finely chopped) 1/2
- shiitake mushroom (finely chopped) 3
- lime leaf (thin strips) 2 pieces
- nam pla 15g
- salt and pepper to taste
- sesame oil to taste
- kapi (shrimp paste) a little
- baking powder 15g
wonton wrappers as needed
Sauce
- nam pla 20ml
- lime juice 10ml
- sesame oil 30 ml
- granulated sugar a dash
- black pepper a dash
- green pepper (round slices) 1
- coriander (finely chopped) to taste
DIRECTIONS
- Mix dumpling ingredients together in a bowl. Wrap about 15g ~ 20g of the dumpling mix in a wonton wrapper. Mix the ingredients for the sauce in a separate bowl.
- Boil dumplings for 2 ½ ~ 3min.
- When finished boiling, arrange dumplings on a plate. Use sauce as dip or pour it directly over dumplings.