Juicy minced shrimp dumplings flavored with garlic and ginger, crispy under their rice paper wrapper, served with a spicy sesame soy sauce. 291 kcal · 40 g protein.
Ingredients
- 200 g raw shrimp
- ½ c. à soupe haché fresh garlic
- 1 c. à café râpé fresh ginger
- 5 ml + ½ c. à café sesame oil
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp cornstarch
- 2 stalks scallions (green onions)
- 3 sheets round rice paper wrappers
- 1 tsp sesame seeds
- 3 tbsp soy sauce
- 1 pinch gochugaru (Korean chili flakes)
Method
- Finely mince the raw shrimp and place them in a bowl.
- Add the minced garlic, grated ginger, 5 ml of sesame oil, salt, white pepper, and cornstarch. Mix vigorously until you have a sticky filling.
- Heat a skillet over medium-high heat. Lightly coat it with oil or cooking spray.
- Drop tablespoon-sized mounds of filling into the pan, spacing them well apart.
- Moisten a sheet of rice paper with warm water, gently shake off excess water, and cut it into 4 quarters.
- Overlap two pieces of rice paper over each mound of filling and pinch so the paper sticks to the shrimp.
- Once all the dumplings are covered, pour a splash of water into the skillet and cover. Steam for 5 to 7 minutes, until the liquid evaporates and the shrimp are cooked.
- Serve sprinkled with sliced scallions and sesame seeds, drizzled with the soy-sesame-gochugaru sauce.
Nutrition
Per serving
- Energy
- 690.8 kcal
- Protein
- 58.09 g
- Carbohydrate
- 96.93 g
- Fat
- 9.02 g
- Fibre
- 4.58 g
- Calcium
- 248.5 mg
- Iron
- 8.72 mg
- Magnesium
- 171.32 mg
