Recipes: seafood dish

Makes about 30 dumplings 

Make the filling

1. Cut 1/3 of the prawns into 1cm chunks. Roughly chop and mince the remaining prawns using a cleaver. Add all prawns into a medium sized bowl.

2. Add the remaining ingredients into the bowl and mix until well combined.

3. Chill until needed.

Make the wrappers

1. Add all dry ingredients into a medium sized bowl. Add the boiling water (less 1T) and mix with a spatula to combine. If the dough is too dry, add in just enough water to form your dough. Place dough onto your bench top then knead until smooth.

2. Divide the dough into 14g balls.

3. Use a rolling pin to roll out each ball into round disc.

Make the dumplings

1. Add a small amount of filling into the centre of the wrapper. Squeeze to enclose the dumpling and pleat. Repeat for the remaining wrappers and filling.

2. Sit dumplings on perforated baking paper placed flat in your steamer basket. Steam for 6 minutes. Allow dumplings to cool slightly before removing from the steamer to avoid tearing the skin.

Enjoy with your choice of dipping sauce.

p.s. Keep in mind that the wrapper can be a bit tricky to handle if it’s too wet, so you may not need to entire cup of boiling water.

p.p.s If putting pleats in your dumpling is too much of a task, you can simply seal each dumpling off and shape them as half moons.

 

Prepare your Rice

1. Wash and rinse your rice in tap water.

2. Cook the rice in a rice cooker. (1 Cup of fresh water is a guide for this amount of rice)

3. Transfer your cooked rice to a medium sized bowl and add sushi seasoning. Mix until combinied well. 

4. Spread the rice into the bottom of a baking tray to make one even flat layer.

I used a 20cm x 27cm tray.

Prepare your Crab Mix

1. In a medium sized bow, make the dressing by adding Kewpie mayo, sour cream and yuzu dressing. Mix together until well combined.

2. Separate the imitation crab sticks into strands.

3. Give the crab a rough chop then place into the bowl with the dressing. Mix together until well combined.

Assemble your Tray

1. Layer sliced avocado over the rice.

2. Sprinkle furikake on top of the avocado.

3. Spread the crab mix evenly on top.

4. Sprinkle on furikake

5. Scatter tobiko on top

6. Sprnkle on furikake to garnish.

1. Prepare the squid: Remove the head to detach from the body, pull out the quill and remove the outer skin. Be careful not to break the ink pocket and the eyes.  Clean the squid by placing them in a medium size bowl and massaging salt on them throughly. Rinse and drain. This will get rid of any fishy smells. Cut the squid into rings.

2. Cut pineapple, tomato, brown onion, cucumber into bite-size pieces and chinese celery into 4cm long pieces. Finely chop garlic.

3. In a small pot, add some water in and bring to a boil. Add the squid and pinch of salt, cook for 2 minutes. Rinse the squid under cold water and then drain it.                  

4. In large wok over medium high heat, add oil. Once oil is hot, add garlic and fry until fragrant. Add tomato and cucumber and stir well for 1-2 minutes until they are cooked but still crunchy. Then add squid and pineapple, chinese celery and brown onion. Season with fish sauce, salt and chicken powder.

5. Tranfer to a serving plate and sprinkle the top with some pepper. Serve with rice.                     

1. Finely chop garlic and shallots. Peel taro stem. Cut pineapple, okra, taro stem in diagonally intosimilar sized batons. Slice tomato into quartered pieces. Roughly cut herbs for garnish.

2. In a medium pan, add 2 tbsp oil, bring to heat, add 1 tsp of garlic, eschalot until fragrant. Add the fish and cook each side for 2 minutes. Then leave aside.

3. In a medium pot, add 2 tbsp oil. Once hot, add garlic and stir fry in a pot until it turns golden brown. Scoop out the garlic and set aside in a small bowl for garnish. Add 1/2 the amount of tomato in the pot, and stir fry until very tender. Slowly add in chicken stock or water and bring it to a boil.

4. Reduce heat to medium. Add in the remaining 1/2 of tomatoes, pineapple, okra, and cook for 3 minutes until almost soft.

5. Add in basa fillets. Season to taste with tamarind, sugar, fish sauce. Simmer until Basa is cooked through for 3 minutes. 

6. Add in bean sprout, taro stem and cook for another minute then remove from heat. 

7. Serving method: Put veggies first and then place the fish, herb, chilli and fried garlic.

8. Serve with steamed rice.