King Prawn Dumplings Recipe

Pat prawns dry with paper towel and roughly chop them into small pieces (or pulse in a food processor 3–4 short pulses until coarsely minced).

Transfer chopped prawns to a bowl. Add minced garlic, grated ginger, sliced spring onions, light soy sauce, sesame oil, cornstarch, salt and white pepper. Mix thoroughly until mixture becomes slightly sticky and cohesive (cornstarch helps bind). Taste a tiny pinch cooked in a microwave or pan and adjust seasoning if needed.

Prepare a clean work surface and keep a small bowl of water and the dusting cornstarch/flour nearby. Place one dumpling wrapper on the work surface and put about 1 teaspoon (heaping) of prawn filling in the center. Do not overfill.

Brush the edge of the wrapper lightly with water. Fold wrapper in half over the filling to create a half-moon, press to seal. For a pleated finish, make 3–4 small pleats along the sealed edge, pressing firmly to avoid gaps. Repeat with remaining wrappers and filling. Lightly dust finished dumplings with a little cornstarch to prevent sticking.

Heat 1 cup of neutral oil in a heavy frying pan or wok over medium-high heat until it reaches 175–180°C (350–360°F) or a small breadcrumb sizzles immediately. Use enough oil so dumplings can shallow-fry and become crispy (about 5–8 mm oil depth) — or deep-fry if desired, adjusting oil quantity.

Working in batches (do not overcrowd), gently slide 6–8 dumplings into the hot oil. Fry for about 2–3 minutes on the first side until golden and crisp, then flip and fry another 1–2 minutes until evenly golden and cooked through. Total frying time 3–5 minutes depending on size and oil temperature. Internal filling should be opaque and prawns cooked through.

Using a slotted spoon, transfer fried dumplings to a wire rack or plate lined with paper towels to drain. Keep warm in a low oven (about 90°C / 200°F) if needed while frying remaining batches.

In a small bowl, combine mayonnaise, sriracha, lime juice and honey (if using). Stir until smooth. Taste and adjust heat or acidity by adding more sriracha or lime as desired. Chill until serving.

In another small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili flakes (or a few drops of sriracha) and toasted sesame seeds. Adjust balance to taste (more vinegar for tang, more soy for salt).

Arrange fried king prawn dumplings on a platter. Serve immediately with sriracha mayonnaise and soy dipping sauce on the side. Garnish with chopped coriander and lime wedges for squeezing over dumplings.