Ingredients

250 g raw prawns (defrosted and deveined)

2 tsp sesame oil

2 tsp light brown sugar

¼ tsp sea salt

1/8 tsp ground white pepper

1/8 tsp cornflour

3 cm fresh ginger, peeled and grated

1 ½ tbsp water chestnuts, finely chopped

1 packet of dumpling wrappers

50 g spicy crab butter (see link below)

Crispy chilli in oil

Black sesame seeds to decorate

Method

1. Place half of the prawns, the sesame oil, brown sugar, salt, white pepper, cornflour and ginger in a blender and blitz to a paste. Add the remaining prawns and pulse a few times but leave some texture. Stir through the water chestnuts.

2. Take 1 dumpling wrapper (keep the others covered) and run a wet finger around the edge. Place a heaped teaspoon of the prawn filling in the centre. Bring the top and bottom of the wrapper together and pinch in the centre. Fold the wrapper on both sides (see link below), ensuring the air has been removed and gently pinching to seal the pastry. Repeat with the remaining wrappers.

3. Place the dumplings on top of parchment paper, leaving a 1 cm gap between them, and place in a steamer basket. Steam for 5-6 minutes. Meanwhile, gently warm the crab butter in a saucepan. Once the dumplings have been cooked, transfer to the saucepan and coat with the melted butter.

4. Plate, and sprinkle with crispy chilli in oil and sesame seeds.

Serves 4 as a starter

Prep time: 60 mins

Cooking time: 5-6 mins (per basket)

Total time: 70 mins