Recipe: Sidestripe shrimp ‘mandu’ – BC

Sidestripe shrimp “mandu” recipe by chef Alex Kim.

Cooking time: 30min

Yield: 10 dumplings (appetizer measurement)

Substances:

300g B.C. Sidestripe shrimp, peeled, uncooked

100g B.C. Dungeness Crab Meat, cooked

100g Okanagan apple, small diced, tossed in lemon juice.

10g Capers, finely chopped

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1.5g Dill, finely chopped

1ea Lemon, zest and splash of juice

50g Candy onion pickles, finely chopped

4g Easy dijon mustard

15g Mayonnaise

Pinch of salt

Methodology:

1. Smash the peeled shrimp right into a paste(you can even use a small blender), put aside, this would be the wrapper for the dumplings
2. Combine all different components in a mixing bowl and season with salt.
3. Line your countertop with a chunk of cling wrap (minimize right into a 8inx8in sq. piece).
4. Switch 30g of smashed shrimp paste on to the cling wrap and smear thinly right into a 4in diameter spherical disc.
5. Add 25g of crab and apple combine onto the centre of the shrimp disc, pack it into a pleasant tight pile.
6. Seize 4corners of the cling wrap together with your fingers
7.  Slowly raise and make it right into a ball, enclose the highest of the ball by twisting the 4corners of the cling wrap collectively.
8. Now you have got the shrimp dumplings encased with Dungeness crab and apple.
9. Steam the dumplings for 3-4 minutes and funky them down in an ice water bathtub.
10.  Unwrap the cling wrap.
11. You’ll be able to serve them with some salad greens dressed with additional virgin olive oil or eaten as canapes.