Kanom Jeeb – Thai Dumpling

• 300g minced chicken

• 100gm minced prawn

• 1 thumb size minced ginger

• 1 garlic minced

• 1tbsp Thai curry paste

• Pinch of salt

• Pinch of black pepper

• 50gm Raw Prawns finely chopped

• 1 tbsp Fish Sauce

• Handful chopped coriander

• 1 tsp Oyster Sauce

• 1/2 tsp Sesame Oil

• 1tsp sugar

• 2tbsp Cornflour

• 1 Egg

• 1 Spring onion chopped

• 1 pkt Wonton Wrappers

• Oil

 

Dipping Sauce:

• Chef Sham’s one for all sauce

• Sweet chilli sauce

 

1. In a large bowl, mix the chopped garlic, ginger, and chili together with the chicken, prawns, fish sauce, oyster sauce, sesame oil, brown sugar, cornflour, spring onion, seasoning and egg. Set aside.

2. Take one wonton wrapper and put a teaspoon of filling in the middle of the sheet. Using your fingers, slowly seal the wrapper and crimp the edges as you pass the dumping through your fingers. Continue until all the filling has been used up.

3. Using a pastry brush, lightly brush the top and side of each dumpling with oil.

4. Place the Kanom Jeeb (Dumpling) in a steam basket over boiling water, and cook, for approximately 8-10 minutes until cooked through.

5. Serve immediately topped with crispy fried garlic, drizzled with garlic. Serve the dipping sauce on the side.