Last Christmas I made a variation of a Chuck Hughes recipe
for Shrimp
Dumplings for Katie’s family. The recipe was an instant hit, I have since
been asked to make them on more than one occasion. I am beginning to think that they believe I don't have any other recipes!
I made a few changes to the basic filling recipe by leaving
out the pork, cilantro, lime, sesame oil and chilli flakes and adding a couple
of tablespoons of hoisin sauce plus more shrimp to make up for the lack of
pork.
This recipe is fairly labour intensive as you have to
individually wrap each wonton and then steam and fry them. I was
able to make them ahead of time though and just reheat in the oven just prior
to serving. We served them with some plum sauce, but I am sure the sauces on
the recipe page would work great too!
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