Prawn Dumplings with Tamari + Lime Dipping Sauce

Sugar-free | Dairy-free | Gluten-free | Grain-free 

Why it's delicious

I created this recipe for my daughter as a protein dense breakfast for her and her pescatarian ways. She needed a quick breakfast, grab, dip and go style and loved the style of Yum cha dining, so this delicious slip of a brekkie is perfect for her and anyone who wants the taste without the guilt! 

Ingredients

• 500 g (1.1 lb) raw green prawn tails, frozen or fresh
• ½ tsp low sodium tamari
• 4 tbsp freshly grated ginger
• 4 tbsp finely chopped coriander or basil leaves
• 1 tsp Himalayan salt
• 1 tsp finely ground black pepper

Tamari Dipping Sauce ( makes enough for leftovers and storing)

• 10 tbsp low sodium tamari
• 1 lime, juiced
• 1 large garlic clove, finely chopped
• 1 tbsp grated  fresh ginger
• Pinch of chilli flake to taste

Method

1. If using frozen prawn tails, defrost for 5 minutes under slow running water. Chop the tails roughly and add to a food processor or blender along with the ½ teaspoon of tamari, grated ginger, coriander or basil leaves, salt and pepper. Pulse a few times to just blend and chop the mixture.
2. Mix together the ingredients for the dipping sauce in a bowl and taste for flavour adding more lime juice and chilli to taste. 
3. Prepare your pot for steaming, or your steamer equipment as per manufacturer's instructions. If using a pot, add 15 cm of warm water to the bottom of a large pot and place the steamer basket on top of the pot. Add a well fitted lid and set the pot on medium temperature and allow the steam to build up in the basket. 
4. Using a set of scales, measure the dumpling mixture with a tablespoon into 23-25 gram balls and let them sit on a piece of non-stick baking paper. You can simplify this task by having a small bowl of cold water next to where you are working. Dip your fingers into the water each time you portion and roll a dumpling.  
5. Once the steam has built up in your steamer, carefully place the dumplings into the basket and steam with the lid on for 3- ½ to 4 minutes. Remove the dumplings from the basket and serve with a small dish of the Tamari dipping sauce.