I used 200g of fresh peeled Australian prawns, 500g of pork mince, a handful of chopped bok choy, a tablespoon of diced garlic, a tablespoon of grated ginger, a big slosh of oyster sauce, a big slosh of dark soy, a big slosh of sesame oil, white pepper.
I just whizzed it all up in the food processor until well processed and then made dumplings with some round gyoza wrappers that I had in the fridge.
I made a laksa soup with 3 tablespoons of laksa paste, 1 tablespoon of red curry paste, ½ tablespoon of curry powder, 2 tins of coconut milk, 1 teaspoon of turmeric and 500 ml of chicken stock.
And then I steamed some plump hokkien noodles and green veggies, while the dumplings were boiling. After that it’s just a case of piling it all into a bowl with the soup.
I garnished with some crispy onions and spring onions. And there is a heap of dumpling filling leftover. I will freeze half and use the rest for another batch of dumplings this week (I just made a dozen for the laksa).