INGREDIENTS
Serves 4
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 of lemongrass, roughly chopped
Zest of 1 lime
½ Thai red chilli, roughly chopped
1 tsp palm sugar
To 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
Food Tip: The dumplings are equally delicious served without the broth as Dim Sum
Appliance Tip: The broth can also be coked gently on the Miele Temperature Control Induction Hob using setting 1 to simmer
Place all of the broth ingredients into a solid steam container and steam in the Miele Steam Oven at 100°C for 20 minutes.
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.
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