A spicy and refreshing Asian broth that's wonderfully warming and delicious
Serves 4
INGREDIENTS
For the broth
500ml chicken stock
500ml vegetable stock
1 tsp tamarind paste
1 tbsp fish sauce
1 Thai red chilli, cut in half
1 spring onion, roughly chopped
Thumb size piece of galangal, roughly chopped
1 Kaffir lime leaf, roughly chopped
1 stick of lemongrass, peeled and roughly chopped
1 tsp sweet soy sauce
For the dumplings
12 wonton wrappers
180g raw prawns
1 tsp fish sauce
1 tsp sweet soy
1 clove garlic
Handful of coriander leaves
½ stem lemongrass, roughly chopped
Zest of 1 lime
½ Thai red chilli, roughly chopped
1 tsp palm sugar
For garnish
100g sugar snap peas, shredded
3 baby carrots, cut into quarters
2 baby pak choi, separated into leaves
1 red chilli, thinly sliced on the diagonal
Handful of coriander leaves
Juice of 1 lime
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Place all of the broth ingredients into a solid steam container and steam at 100°C for 20 minutes.
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To make the dumplings, place all of the ingredients apart from the wonton wrappers into a food processor and blend until the prawns are broken down and everything is well mixed. Place a teaspoonful of the mixture onto each wonton wrapper and seal with a little water. You can seal in triangles or little purses.
- When the broth is cooked, pass through a sieve to remove the flavourings and then return the broth back into the steam container. Add the dumplings and all of the garnish ingredients (apart from the lime juice) to the broth. Steam at 90°C for 5 minutes. Add the lime juice to taste and serve.
Food Tip: The dumplings are equally delicious served as Dim Sum, without the broth.
Appliance Tip: The broth can be cooked gently on a Miele TempControl Hob using setting 1 then simmer.
About the Author
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