Ingredients
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20 rice paper sheets22cm diameter
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30 raw medium prawnspeeled and deveined
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1 tbsp neutral oilfor brushing
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1 tbsp soy sauce
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1 tbsp chinese black vinegar
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1 tsp sesame oil
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1 tsp chillicrisp or chilli oil
Directions
These simple rice paper dumplings are made with whole raw prawns wrapped in double-layered rice paper and gently steamed until translucent and tender. Perfect with a quick, flavour-packed dipping sauce.
Ingredients
| 20 rice paper sheets | |
| 30 raw medium prawns | |
| 1 tbsp neutral oil | |
| 1 tbsp soy sauce | |
| 1 tbsp chinese black vinegar | |
| 1 tsp sesame oil | |
| 1 tsp chilli |
Steps
|
1
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Fill a shallow dish with warm water. Dip one sheet of rice paper into the water for a few seconds until just softened. Lay it on a damp surface and immediately layer a second softened sheet directly on top. |
|
2
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Place 3 raw prawns in the centre of the double layer. Fold the bottom over the prawns, then fold in the sides and roll up tightly to seal. Repeat with the remaining rice paper and prawns to form 10 dumplings. |
|
3
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Lightly brush each dumpling with a little neutral oil to prevent sticking. |
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4
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Place the deep pot into the Panasonic Multi-Cooker and fill with 500ml of water. Place the steam plate inside. Adjust the dial so that the manual icon flashes. Press the time button, then turn the dial to 10 minutes (00:10). Press the temperature button and adjust to 100°C, then press Start. |
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5
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Arrange the dumplings in a single layer on the steam plate, spaced apart so they don’t touch. Cover and steam for 6–8 minutes until the prawns are cooked through and the wrappers are translucent. |
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6
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In a small bowl, mix soy sauce, Chinese black vinegar, sesame oil, and chili crisp to make the dipping sauce. Serve the dumplings hot with the sauce on the side. |
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