Ingredients Jump to Instructions ↓

  1. Pot Stickers

  2. 1 1/2 lbs 681g / 24oz Spot prawns - (abt 7 or 8) - seeNote (or other large prawns)

  3. 10 tablespoons 150ml Vegetable oil - plus

  4. 2 teaspoons 10ml Vegetable oil - divided

  5. 1/2 cup 46g / 1.6oz Minced red bell pepper

  6. 3 tablespoons 45ml Minced garlic - (5 cloves)

  7. 3 tablespoons 45ml Minced ginger root

  8. 3 tablespoons 45ml Minced green onions, white part only

  9. 48 Round dumpling wrappers

  10. Dipping Sauce

  11. 2 tablespoons 30ml Minced ginger root

  12. 2 tablespoons 30ml Minced garlic

  13. 2 tablespoons 30ml Minced green onions, white part only

  14. 1/2 cup 118ml Soy sauce

  15. 2 tablespoons 30ml Mirin

  16. 1/4 cup 59ml Rice vinegar

  17. 1 tablespoon 15ml Sesame oil

  18. 1/4 cup 59ml Vegetable oil

  19. Salad

  20. 2 cups 474ml Very thinly-sliced red cabbage - (1/4 head)

  21. 2 cups 474ml Very thinly-sliced savoy cabbage - (1/4 head)

  22. 2 Green onion tops - sliced

  23. 1/4 cup 4g / 0.1oz Cilantro leaves

  24. Green onions - for garnish

  25. Lime juice - for garnish

  26. Cilantro leaves - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: Spot prawns, which are so-called because they have four distinctive white spots on their abdomens. Despite its Santa Barbara nickname, the prawn is found from the Bering Sea to San Diego. Spot prawns are incredibly perishable and should be purchased "alive and kicking." Within hours of dying, they become mushy, tasteless and virtually worthless unless they've been handled just right. The spot prawn looks more like a lobster than a garden-variety shrimp and is often as long as 10 inches.

  2. For the Pot Stickers: Bring a large pot of water to a rolling boil over high heat. Plunge the prawns head-first into the pot, cover and cook 30 seconds. Drain the prawns in a colander; rinse with cold water until cool. Twist off the heads, peel and devein.

  3. Heat 2 teaspoons of the oil in a large skillet over medium-low heat. Add the bell pepper and cook until slightly softened, 2 minutes. Transfer to a bowl and set aside.

  4. Increase the heat to medium-high, add 2 tablespoons of the oil to the skillet and cook the garlic, ginger and green onions until fragrant and tender, stirring, 1 minute. Do not brown. Add the prawns and cook 30 seconds on each side. Add the prawns to the bowl with the bell pepper and toss. When cool enough to handle, cut the prawns into quarters.

  5. If using a dumpling press, lay a dumpling wrapper on the press and place a piece of prawn and 1/4 teaspoon of the pepper mixture in the center. Lightly moisten the edges of the wrapper with water and close the press to make a pot sticker. Remove and set on a large tray. Repeat, filling the remaining wrappers with the shrimp and pepper mixture. Cover the pot stickers with a damp paper towel as you work so they don't dry out. (If you don't have a dumpling press, lay each wrapper on a work surface, place a piece of prawn and 1/4 teaspoon of the pepper mixture in the center. Lightly moisten the edges of the wrapper with water and fold over, pressing to seal. Pinch the edges with your fingers to pleat.)

  6. Heat a large skillet over high heat. Add 2 tablespoons of oil and swirl to cover the bottom of the pan. When the oil is hot, add 12 pot stickers and brown each side 30 seconds. Add 1/2 cup of water, cover and steam until all the liquid is evaporated, 2 to 3 minutes. Remove and keep warm. Repeat with the remaining pot stickers, each time adding 2 tablespoons of oil to the skillet to brown, and 1/2 cup of water to steam.

  7. For the Dipping Sauce: Combine the ginger, garlic, onions, soy sauce, mirin and vinegar in a small bowl. Slowly whisk in the sesame and vegetable oils.

  8. For the Salad: Combine the red and savoy cabbage, green onions and cilantro in a bowl with 1/4 cup of the dipping sauce. Let stand 15 minutes.

  9. Serve the "Spot Stickers" on a spoonful of salad. Serve the sauce on the side; garnish as desired.


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