XO Sauce Shrimp Crystal Dumplings
What You Will Need
Ingredients
- Vietnamese rice paper 8 sheets
- Shrimp 16, peeled and deveined
- Water chestnuts 8, peeled and diced
- Parsley 8g, finely chopped
- Flying fish roe a pinch
- Spring onions, a small amount (finely chopped, separate white and green parts)
Seasoning
- Lee Kum Kee Olive Oil XO Sauce 2 tbsp
- Lee Kum Kee No Hormones Premium Chicken Bouillon Powder 1 tsp
Made with
Lee Kum Kee products
How to make it
-
Blanch the shrimp, diced water chestnuts, and chopped parsley until cooked through. Drain well and mix with XO sauce and chicken powder to create the filling.
-
Quickly blanch the spring onions in boiling water until they turn slightly wilted then transfer them to cold water to cool down. Drain and set aside.
-
Briefly dip each sheet of Vietnamese rice paper in cold water to soften. Lay flat. Place a spoonful of filling in the center and wrap tightly. Tie with the blanched spring onions, garnish with flying fish roe, and arrange attractively on a serving plate.
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