Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Shrimp Dumplings




Source of Recipe


The Cookworks


List of Ingredients






12 round dumpling wrappers
12 cilantro leaves
12 medium shrimp uncooked, peeled, deveined, tails removed
1 recipe Chili Oil, recipe follows
1 egg, beaten
Semolina, for dusting pan
Vegetable or peanut oil, for frying dumplings
Mango slices, as accompaniment
1 recipe Saffron-Coconut Milk Sauce, recipe follows




Recipe



Pull 1 wrapper off the stack and place on a flat work surface. Lay 1 cilantro leaf in the center of the wrapper, followed by 1 shrimp curled into a circle. Drizzle 1/8 teaspoon of the Chili Oil on top of the shrimp.
Egg wash with a pastry brush around the top edge of the wrapper. Fold in half, firmly pressing the edges together. Place the dumplings on a baking sheet dusted with semolina.

Fill a wok with 2 cups of vegetable oil and bring oil to 350 degrees F. Cook the dumplings (3 or 4 at a time) for about 2 minutes, turning after 1 minute or when golden brown. Drain on absorbent paper.

Serve warm with mango slices and Saffron-Coconut Milk Sauce, along with Chili Oil on the side.


Chili Oil:
7 Thai bird chiles, seeded
2 teaspoons sambal oelek*
1/2 cup grapeseed oil
Special equipment: a small food processor

*Sambal oelek is an Indian spice that can be found in gourmet and specialty markets.


Pulse the chiles, sambal and grapeseed oil in the food processor. Transfer to a squeeze bottle. Allow the flavors to infuse for at least 30 minutes prior to serving.
Serve at room temperature.


Saffron-Coconut Milk Sauce:
1/8 teaspoon saffron
2 tablespoons white wine
1 can coconut milk
1 1/2 cups heavy cream
2 tablespoons lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Place the saffron in the white wine and set aside for 20 to 30 minutes. Place the coconut milk and heavy cream in a small pot and over medium heat cook down by half. Whisk in the saffron wine, lemon juice, kosher salt, and cayenne pepper.
Serve the sauce warm.