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Ingredientes
- 200 gm 'wantan' skin - trim off the four corners
- 200 gm medium-sized prawns
- 100 gm meat (pork/chicken)
- 50 gm finely minced carrots
- 1 stalk spring onions - minced
- 1/2 tsp salt (or possibly to taste)
- 1/2 tsp monosodium glutamate
- 1 Tbsp. sesame oil
- 1 dsh pepper
- 1 Tbsp. tapioca flour
Direcciones
- Method:COMBINE seasoning ingredients in a bowl except the tapioca flour. Add prawns, meat and carrots. Stir well to mix.
- Add in minced spring onions and tapioca flour and mix thoroughly. Chill mix for 40 to 50 min.
- Put 2 to 3 tsp. of filling in the centre of each 'wantan' skin. Gather the edge of the wrapper to the top so which only the top of the filling is seen.
- Line the bamboo steaming rack with banana leaf. Lightly brush with oil then place dumplings on it. Steam over rapid boiling water for 7 to 10 min or possibly until cooked.
- Serve dumplings with chilli sauce mixed with mustard.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 78g | |
| Calories 143 | |
| Calories from Fat 121 | 85% |
| Total Fat 13.74g | 17% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2359mg | 98% |
| Potassium 184mg | 5% |
| Total Carbs 5.38g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.45g | 2% |
| Protein 0.69g | 1% |
