Crab And Prawn Dumplings With Coriander Pesto Recipes

CRAB DUMPLINGS - SLIMMED

Steps:

• To make the salad: In a small non-stick skillet, stir together the oil, jalapeno, and garlic. Stir-fry over medium heat until fragrant, about 5 minutes. Remove the skillet from the heat and add the sugar. Transfer the mixture to a medium bowl, and cool slightly. Toss the carrot, coriander, lime juice, fish sauce, and scallion together with the jalapeno mixture. Set aside.
• To make the dumplings: In a medium bowl, combine the crabmeat, water chestnuts, egg white, 1 tablespoon of vinegar, coriander, and salt.
• Lay 6 to 8 wontons out on a work surface. Trim into rounds with the biscuit cutter. Lightly brush the surface of each wrapper with vinegar. Place a level tablespoon of the crab filling in the center of each wrapper. Gather the wrapper around the filling, in a loosely-pleated open dumpling. The dumpling should be flat on the bottom with about a 1/2-inch of the wrapper unfilled at the top in order to hold the salad after steaming. Repeat until the filling is used up.
• Arrange the dumplings about 1/4-inch apart in 2 lettuce leaf-lined bamboo steamers. Fill a wok or pan with enough water to come up to the bottom of the steamer rack, and bring the water to a boil over high heat. Stack the steamers in the pan, cover, and steam the dumplings until the filling is set, about 10 minutes.
• Remove the steamer from the pan. Top each dumpling with 1/2 heaping teaspoon of the carrot salad. Serve immediately in the steamer pan.

CRAB AND PRAWN DUMPLINGS WITH CORIANDER PESTO

Steps:

• Method for Dumplings.
• Remove skin and bones from fish. Add to Egg white and process until minced.
• Place in bowl with crab and prawn meat.
• In a pan, heat sesame oil to medium and sauté curry paste, lemongrass, lime leaves, ginger and chilli to ignite flavours.
• Add to fish with fish sauce, noodles and coriander.
• Take spoonfuls of the mixture and drop into pan of hot oil (shallow fry), making sure there are pieces of noodle hanging roughly out- they will become crisp while the centre stays soft.
• Cook on all sides until brown.
• Drain on kitchen towel.
• Method for Pesto.
• Place all ingredients (except oils) into a blender or food processor.
• Give it a burst of power, and then drizzle in the oils until it becomes roughly emulsified.

RUSSELL'S THAI STYLE CRAB AND PRAWN CAKES

Steps:

• Mix all ingredients together well.
• Shape into 8 cakes.
• Heat the oil over medium heat and fry the cakes until cooked and golden on one side (about 5 minutes).
• Turn over and cook for another couple of minutes or until cooked right through.
• Serve at once with a wedge of lime on the side.

CHICKPEA AND CORIANDER DUMPLINGS (GARBANZO AND CILANTRO)

Steps:

• Roughly chop the chickpeas (I do this by hand because you want chopped chickpeas, not hummus :-) it takes no time at all with a mezzaluna).
• Mix the flour, vegetable suet, chickpeas, coriander and seasoning together.
• Add water and mix to form a soft dough; divide and shape the dumpling dough into 8 balls (it helps if you have slightly floury hands when shaping the dumplings).
• Place dumplings on the top of a part cooked soup, stew or casserole and return dish to the stove top or oven to finish cooking (see below).
• COOKING NOTES: for stove-top meals, place dumplings onto food 20 minutes before its finished cooking time, cover with a well fitting lid for remaining cooking time; for oven meals the dumplings will be happy sitting on food being cooked at 350F/180C for up to an hour, alternatively place dumplings onto food 30 minutes before finished cooking time, cover for 25 minutes, remove cover for last 5 minutes of cooking.

CREAMY CORIANDER PESTO AND PRAWN PASTA

Steps:

• Bring a large pan of salted water to the boil and cook fettuccini according to packet instructions; drain and set aside, reserving ½ cup of cooking liquid.
• Meanwhile, coarsely chop the stems, leaves and root of the coriander and place into the bowl of a food processor, along with the garlic, nuts and lime juice. Process until broken down and smooth.
• While the motor is running, slowly drizzle in oil. Mixture should become a smooth, creamy sauce; season with salt and pepper.
• Remove a third of the coriander pesto and stir through the prawns. Cook prawns in a non-stick pan for 1-2 minutes or until just cooked through and remove.
• Pour cream into pan and heat through gently. Stir in remaining coriander pesto and adjust seasoning. Return prawns to pan and heat through.
• Pour coriander pesto sauce and prawns over pasta and toss to mix evenly. Stir in some of the pasta cooking water if sauce is too thick and serve immediately.