Prawn Hargow with a Mexican Chilli Sauce
Ingredients
- 2 packets of Mr Chen’s Prawn Hargow Dumplings
Sauce
- 1 onion, diced
- 2 garlic cloves, diced
- 2 jalapeno chillies, diced
- 1 tbsp cumin seeds, toasted and crushed
- 1 tbsp chipotle in Adobo sauce
- 2 tbsp red wine vinegar
- Olive oil
- Salt
Garnish
- 1/4 cup coriander leaves, picked
- 1 jalapeno, sliced
Suitable Products
Method
1
In a saucepan, heat a good drizzle of olive oil and fry the diced onion. Add in the diced garlic, chilli, and crushed cumin seeds. Fry until aromatic.
2
Stir in the chipotle in Adobo sauce, red wine vinegar, and 1/4 cup of water. Cook until the mixture reduces into a sauce. Season the sauce to taste with sea salt.
3
Using a steamer, lay out the dumplings in a flat layer. Place the steamer over medium heat and cook until the bottom of the dumplings is golden.
4
Add a cup of water to the steamer, then place the lid on the pan. Reduce the heat and cook until the water has evaporated, and the dumplings are fully cooked through.
5
Serve the steamed dumplings on a plate or in tacos for a Mexican-Asian twist. Top them with the prepared sauce, garnish with picked coriander leaves, and add extra slices of jalapeno if desired.
Recipe Credit
Michael Weldon & Farm To Fork
Ingredients
- 2 packets of Mr Chen’s Prawn Hargow Dumplings
Sauce
- 1 onion, diced
- 2 garlic cloves, diced
- 2 jalapeno chillies, diced
- 1 tbsp cumin seeds, toasted and crushed
- 1 tbsp chipotle in Adobo sauce
- 2 tbsp red wine vinegar
- Olive oil
- Salt
Garnish
- 1/4 cup coriander leaves, picked
- 1 jalapeno, sliced
Suitable Products
Method
1
In a saucepan, heat a good drizzle of olive oil and fry the diced onion. Add in the diced garlic, chilli, and crushed cumin seeds. Fry until aromatic.
2
Stir in the chipotle in Adobo sauce, red wine vinegar, and 1/4 cup of water. Cook until the mixture reduces into a sauce. Season the sauce to taste with sea salt.
3
Using a steamer, lay out the dumplings in a flat layer. Place the steamer over medium heat and cook until the bottom of the dumplings is golden.
4
Add a cup of water to the steamer, then place the lid on the pan. Reduce the heat and cook until the water has evaporated, and the dumplings are fully cooked through.
5
Serve the steamed dumplings on a plate or in tacos for a Mexican-Asian twist. Top them with the prepared sauce, garnish with picked coriander leaves, and add extra slices of jalapeno if desired.
Recipe Credit
Michael Weldon & Farm To Fork