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main courses | serves 2
Me and Jools absolutely love making and eating this dish. The inspiration came from a Japanese gyoza recipe, but I’ve gone for more of a Vietnamese-style filling, which works so well. It’s light, full of flavour and a real pleasure. Pop them in the middle of the table, then get sharing and dipping – it’s about as romantic as it gets.
1. Start by mixing all your dipping sauce ingredients together with 8 tablespoons of water. Pour half into a cute bowl for dunking, and save the rest to dress your lettuce, herb and noodle salad.
2. Smash the prawns with the side of your knife, then finely chop them. Pop them in a bowl with the shallot, garlic, the whites of the spring onions and coriander, generously season with black pepper and a pinch of salt, and give it a good mix.
3. Lay out your wrappers and spoon a teaspoon of filling into the middle of each. Brush the edges of one wrapper with water, fold it in half, then pleat and pinch the edges together to secure. Repeat with the others.
4. You can steam the dumplings for 5 minutes, then fry the base until crispy. But the method I use is how I’ve seen it done in Japan. Place an oiled pan over a medium heat, add the dumplings and a splash of water, and cover. They’ll steam for 2–3 minutes, then once the water has evaporated, take off the lid and fry for 2 minutes.
5. Arrange the lettuce and herbs with the glass noodles on two plates, dress with the sauce and scatter the peanuts on top. Then serve the dumplings sprinkled with the sliced green part of the spring onions, with bowls of dipping sauce and chilli sauce on the side.
Recipe Jamie Oliver
Photo Adrienne Pitts
from Issue 36
ingredients• 200g raw peeled prawns
• 1 large shallot, peeled and very finely chopped
• 2 garlic cloves, peeled and very finely chopped
• 4 spring onions, trimmed and finely sliced
• 1 small bunch of fresh coriander, leaves picked and finely chopped
• 16 round dumpling wrappers
• Soft lettuce, basil and mint leaves, 100g cooked glass noodles, 1 tbsp peanuts, toasted and crushed, and Lingham’s chilli sauce, to serve
• 4 tbsp caster sugar
• 4 tbsp fish sauce
• 2 tbsp lime juice
• 1 red chilli, finely chopped