Dumplings and Prawns

Christopher Dodds - Le Restaurant and Terrace - Hôtel Le Club at The Saujana

Recipe from the Executive Chef Christopher Dodds, Le Restaurant and Terrace
Hôtel Le Club at The Saujana, Kuala Lumpur, Malaisie

Ingredients

8 prawns
8-10 pcs gyoza skin
1 medium onion chopped finely
1 medium carrot chopped finely
Oxtail mixture
Truffle oil

Preparation

Devein prawns and set aside for pan frying Put the oxtail meat into blender and blend unitl fine Saute the onion and carrot until soft and add to the oxtail mix and season to taste Place approx. 1 tsp of mixture onto the middle of 1 gyoza skin and use a little bit of water to seal the edges and fold in half

To plate, cook prawns and arrange in a bowl so they are facing each other and do the same with the dumplings (cook in simmering water) Add consomme with a little bit of truffle oil (optional)...