![Prawn dumplings with dipping sauce (Brendan Pang) Prawn dumplings with dipping sauce (Brendan Pang)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/1cd497a9-ee5c-40b5-8e93-f902d73dbbfa/Derivates/d7f19fe5-d9f3-47fc-8760-38e396d6ae7e.jpg)
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Ingredients
- 100 g canola oil
- 1 tbsp dried chilli flakes
- 350 g peeled raw prawns
- cold water, to cover
- 2 sprigs fresh coriander, leaves only
- 2 ½ tsp caster sugar
- 20 g Chinese black vinegar
- 30 g tamari
- 30 g water
- 50 g canned bamboo shoots, drained
- 10 g fresh ginger
- 1 tsp cornflour
- 1 - 2 pinches sea salt
- 50 g pork fat, minced (optional)
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 2 tsp Shaoxing wine
- 1 pinch ground white pepper
Dumpling wrappers
- 125 g wheaten flour (see Tips)
- 60 g tapioca starch, plus extra to dust
- 1 pinch sea salt
- 125 g boiling water
- 20 g canola oil
- 600 g water, to steam
- fresh coriander, leaves only, to garnish
- Nutrition
- per 1 pieces
- Calories
- 416.6 kJ / 99.2 kcal
- Protein
- 4.5 g
- Carbohydrates
- 5.7 g
- Fat
- 6.4 g
- Saturated Fat
- 0.8 g
- Fibre
- 1 g
- Sodium
- 261.7 mg
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