Sidestripe shrimp “mandu” recipe by chef Alex Kim.
Cooking time: 30min
Yield: 10 dumplings (appetizer size)
Ingredients:
300g B.C. Sidestripe shrimp, peeled, raw
100g B.C. Dungeness Crab Meat, cooked
100g Okanagan apple, small diced, tossed in lemon juice.
10g Capers, finely chopped
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1.5g Dill, finely chopped
1ea Lemon, zest and splash of juice
50g Sweet onion pickles, finely chopped
4g Smooth dijon mustard
15g Mayonnaise
Pinch of salt
Method:
- Smash the peeled shrimp into a paste(you can also use a small blender), set aside, this will be the wrapper for the dumplings
- Mix all other ingredients in a mixing bowl and season with salt.
- Line your countertop with a piece of cling wrap (cut into a 8inx8in square piece).
- Transfer 30g of smashed shrimp paste on to the cling wrap and smear thinly into a 4in diameter round disc.
- Add 25g of crab and apple mix onto the centre of the shrimp disc, pack it into a nice tight pile.
- Grab 4corners of the cling wrap with your fingers
- Slowly lift and make it into a ball, enclose the top of the ball by twisting the 4corners of the cling wrap together.
- Now you have the shrimp dumplings encased with Dungeness crab and apple.
- Steam the dumplings for 3-4 minutes and cool them down in an ice water bath.
- Unwrap the cling wrap.
- You can serve them with some salad greens dressed with extra virgin olive oil or eaten as canapes.
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