Gluten Free
Recently having to remove all flours from my diet due to anaphylactic shock from eating a bread has pushed my inventiveness of some of my favourite foods, admittedly this is after I finished chewing on a lemon about being restricted with choices of food for life ! But when life gives you lemons, make LEMONADE...
These gorgeous balls are full of the aromatic flavours of ginger, lemongrass and sesame mixed with minced cold water prawns and belly pork make these a divine kind of pot sticker that when dipped in a sweet and vinegary soy sauce with a kick of wasabi are just as good if not better than that memory of a traditional pot sticker.
Prep 10 minutes / Cooking time 10 minutes
Ingredients
(makes approx 20)
20 raw cold water prawns
400g organic pork mince
1 tbsp fresh grated ginger
1/2 tsp minced lemongrass
2 clove garlic chopped
3 spring onions finely chopped
2 tbsp shaoxing wine
1 tbsp light soy sauce
1 tsp fish sauce
1/2 tsp sesame oil
sea salt
white pepper
Dipping Sauce
100ml light soy sauce
50ml rice wine vinegar
10ml mirin
2 red chillies finely diced
1 spring onion finely diced
3 drops of sesame oil
1 pea size of wasabi
De-vein the prawns and chop by hand, place in a large mixing bowl, add the rest of the ingredients and mix together well.
With damp hands form into firm balls about the size of golf balls and place on a baking tray, bake at 180 C / 356 F for around 7 minutes or until cooked through, alternatively you can pan fry these instead.
Meanwhile make the dipping sauce, mix all the ingredients together, serve as soon as they are cooked and enjoy, enjoy, enjoy...
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