Chilli Sambal Prawn Dumplings

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs baby broccoli
• 1clove garlic
• 1pcs Lebanese cucumber
• 150g vermicelli noodles
• 20g shredded coconut
• 300g prawn and ginger dumplings
• 20g sambal oelek
• 200ml coconut milk
• 20ml fish sauce
• 1bunch coriander
• 10ml white vinegar
• 8ml sugar
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Halve the zucchini lengthwise and thinly slice. Trim the baby broccoli and halve any thicker stems lengthwise. Crush or finely chop the garlic. Peel the cucumber into ribbons with a vegetable peeler. Combine the cucumber, 2 tsp white vinegar and ½ tsp sugar in a bowl. Season with salt and pepper.
2. Step 2 — Cook noodles and veg
   Cook the noodles in the pan of boiling water for 4 mins. Add the zucchini and baby broccoli and cook for a further 3-4 mins until the noodles and vegetables are tender. Drain, then rinse under hot water to prevent the noodles from sticking. Reserve the saucepan.
3. Step 3 — Toast coconut
   While the noodles are cooking, put the coconut in a cold medium frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan. Reserve the frypan.
4. Step 4 — Brown dumplings
   Heat 1 tbs oil in the reserved frypan over medium-high heat. Cook the dumplings, without turning, for 2-3 mins until golden on one side. Meanwhile, combine the garlic, sambal oelek (sambal oelek is an Indonesian chilli sauce; reduce for less of a chilli-kick) and 160ml (⅔ cup) water in a bowl.
5. Step 5 — Steam dumplings
   Carefully add the sambal sauce to the dumplings (take extra care adding sauce to the hot pan as the oil can spit and the steam created is very hot). Cover and steam for 3 mins or until the dumplings are tender. Cover to keep warm.
6. Step 6 — Make coconut sauce
   Combine the coconut milk, fish sauce and 1 tsp sugar in the reserved saucepan and bring to the boil. Remove from heat. Taste, then season with salt and pepper. Add the noodles and veg and toss to coat. Pick the coriander leaves. Divide the noodle mixture and dumplings among bowls. Scatter with the coconut and coriander. Serve with the pickled cucumber.

Allergens

Sulphites, Crustacean, Egg, Gluten, Sesame, Wheat, Fish