Deep-Fried Sweet Potato Dumplings Filled with Prawn, Chicken and Water Chestnuts

Name: Deep-Fried Sweet Potato Dumplings Filled with Prawn, Chicken and Water Chestnuts
Yield: Makes 18
Cuisine: Australia
Ingredients: a few sichuan peppercorns, ground; 3 coriander roots; 25 ml vegetable oil; 2 teaspoons fish sauce; 2 teaspoons strained lime juice; ½ cup coriander leaves, chopped; 1 tablespoon water chestnuts, blanched and finely chopped; 200 g green prawn meat; 1 teaspoon jasmine rice, roasted and ground; 2 tablespoons mint leaves; ½ teaspoon black peppercorns, freshly ground; 2 teaspoons minced garlic; 1 quantity of Sweet Potato Pastry; 1 tablespoon straw mushrooms, blanched and finely chopped; 500 ml chicken stock; 40 ml tamarind juice; 15 ml fresh lime juice, strained; 25 ml fish sauce; 2 chicken breasts

Preparation info

Makes
18

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

We serve these pastries at the Restaurant water chestnuts as an entrée with a chilli sauce or float one in a sweet potato soup. Either way, they are delectable. They will keep, refrigerated, up to 24 hours before they need to be cooked.

Ingredients

500 ml chicken stock
2 chicken breasts
25 ml fish s

Oceania
Australian
Australia
Gluten-free
Pie

Method

To make the Coriander Paste, fry the garlic, peppers and coriander roots in the oil until softened and fragrant. Remove from the heat and stir in the fish sauce, lime juice and coriander leaves. Refrigerate until ready to use.
Bring the chicken stock to a boil in a saucepan and reduce the heat. Simmer the chicken breasts for 8 minutes. Turn off the heat and allow