Recipes: Prawn Dumpling with Geng Gati Sauce

With the Golden Dumpling Cook Off and Derby just around the corner, last year’s winner, Maenam Chef Angus An, prepares a prawn dumpling with Geng Gati sauce.

INGREDIENTS

Gati Sauce

1 cup of coconut cream
1 tsp of tamarind water
1 tbsp of white sugar
2 tbsp of finish sauce (may need more, adjust to seasoning)

Gati Sauce Method

In a medium sauce pan, heat up coconut cream over medium to low heat.
Infuse curry paste*
Bring to a boil, then let it simmer for 5 minutes.
Season with fish sauce, white sugar and tamarind water – adjust seasoning according to preference.
Set aside.

Curry Paste*

2 tbsp of garlic
3 tbsp of galangal
5 tbsp of chopped lemongrass
2 tbsp of grachai (wild ginger)
0.5 tsp of gapi (shrimp paste)
1 tbsp of yellow turmeric
1 red scud
1 fry dry red scud

Curry Paste Method

Using a mortal and pestle, pound all the ingredients together until it turns to paste.

Dumpling

1 pack wonton wrapper
1 whole egg

Prawn filling

250g minced prawn meat
18g long beans (diced)
1g lime leaf (julienne)
pinch white pepper
15g fish sauce
9g garlic and chili paste (equal parts of garlic and chilli)
pinch of sugar

Dumpling Method

Mix all ingredients for the filling in a metal bowl using your hands until fully combined.

Roll the prawn filling mixture into a ball and start slapping it into the side of the bowl to work the meat and make it elastic.

Beat egg (to be used to seal the dumpling).

To form dumpling, place 1 tablespoon of filling in the center of the wrapper, using a pastry brush moisten the edges of the wrapper with beaten egg and seal by folding in half and pinching the bottom-right corner closed.  Pleat the front edge of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed

Put dumplings in the steamer until cooked.

When dumplings are cooked, pour Gati Sauce over it and serve.