Ingredients

For the Broth (miso soup)

1 Litre

Water

2 tbsp

White Miso Paste

30g

Ginger, cut into rough chunks

2 tsp

Organic Shoyu Soy Sauce (Japanese Soy)

2 tbsp

Steenbergs Tamarind Paste

4 x 1tsp

Chilli Oil to serve

Vegetables of your choice to garnish

For the Dumplings

200g

Raw Prawns

30g

Water Chestnuts

30g

Spring Onions

1 tsp

Minced Ginger

1 tsp

Coriander Leaves

1 tsp

Tamarind Paste

1 tsp

Sesame Oil

1 tsp

Sugar

1 tbsp

Cornflour

¼ tsp

Salt & White Pepper

200g

Dumpling Wrappers (circular)

Delicate prawn dumplings served in a fragrant spicy broth or miso soup from Gourmet Glow

Method

Make the broth by bringing the water to a simmer. Whisk the miso, soy and tamarind into the water and add the ginger chunks. Turn off the heat, cover and leave to infuse for at least an hour (or up to 24)
Strain and place in a pot ready to reheat.
Make the filling by blitzing all the ingredients apart from the wrappers and the prawns to a coarse paste. Add the prawns and pulse to combine into a rough filling.
Take a wrapper and gently wet the outer rim with a damp finger. Place 1 tsp filling in the centre and fold over into a semi-circle. Using your fingers, lightly crimp to seal. Set aside on baking parchment while you make the rest.
Decide how many dumplings you need. Any remaining will freeze uncooked and can be cooked from frozen for 4-5 minutes longer.
When ready, steam the dumplings for 5 minutes on pieces of greaseproof paper, or until cooked through. Meanwhile reheat the broth.
Divide into bowls, ladle over the broth and drizzle 1 tsp Chilli Oil over each bowl. Garnish with vegetables of your choice (sliced cucumber & spring onion work well)