These crispy pan-fried prawn dumplings are packed with a juicy flavourful prawn filling AND topped with a whole butterflied prawn...you can never have too much prawn am I right? They're golden, crispy on the bottom and perfect when served with chilli oil and a simple soy-vinegar dipping sauce.

ingredients

for the filling

• 165g raw prawns, minced into a paste
• Handful of garlic chives, finely chopped
• Whites of 2 spring onions, finely chopped (reserve the green tops for garnish)
• 1 tsp sesame oil
• 1 tsp light soy sauce
• ½ tbsp oyster sauce
• ½ tsp chicken powder (or substitute with a pinch of MSG)
• Dash of white pepper
• ½ tsp fish sauce
• 1½ tsp cornflour

for the dumplings

• 10 whole prawns, peeled, deveined and tails left intact
• Round dumpling wrappers
• Black and white sesame seeds
• Neutral oil, for frying
• ¼ cup water

to serve

• Chilli oil
• Spring onion greens, finely sliced
• Soy and black vinegar dipping sauce

method

1: make the filling

In a mixing bowl, combine the minced prawns, garlic chives, spring onion whites, sesame oil, light soy sauce, oyster sauce, chicken powder, white pepper, fish sauce and cornflour.

Mix well until the filling becomes sticky and fully combined.

2: prepare the whole prawns

Using a small knife, devein each whole prawn while keeping the tail intact.

Make a few shallow cuts along the underside & top of each prawn. This helps flatten the prawn so it sits neatly inside the dumpling and prevents it from curling as it cooks.

3: wrap the dumplings

Place approximately 1 teaspoon of filling into the centre of a round dumpling wrapper.

Lay one flattened whole prawn on top of the filling.

Lightly wet the edge of the wrapper with water.

Bring two opposite sides of the wrapper together, creating a taco-shaped dumpling, then firmly press along the edges to seal.

Repeat until all of the filling has been used. If you have any filling left over, simply make additional dumplings without the whole prawn.

4: coat bottom with sesame seeds

Mix the black and white sesame seeds together on a shallow plate or tray.

Lightly wet the underside of each dumpling, then press the damp side into the sesame seeds until evenly coated.

Repeat with all of the dumplings.

5: pan fry & steam

Heat a generous drizzle of neutral oil in a large frying pan over medium heat.

Arrange the dumplings sesame seed-side down in the pan.

Cook for 2–3 minutes, or until the bottoms are golden brown and crispy.

Pour in ¼ cup of water and immediately cover the pan with a lid.

Steam the dumplings for 4–5 minutes, or until the filling and whole prawns are fully cooked.

Remove the lid and allow any remaining water to evaporate.

Continue frying for another minute if you'd like the sesame crispy bottom to become even crispier and deeper golden.

7: serve & enjoy

Transfer the dumplings to a serving plate.

Top with a drizzle of chilli oil and sliced spring onion greens.

Serve immediately with a simple soy and black vinegar dipping sauce on the side.

notes

• Making shallow cuts along the prawn helps it stay flat during cooking and gives the dumplings a neater appearance.
• Keep the pan over medium heat to prevent the sesame seeds from burning before the filling has cooked through.
• These dumplings are best enjoyed fresh while the bottoms are hot and crispy!