Chef Mourne Botha performs at the Bay Hotel in Camps Bay in Capetown.
Here is one of his marvelous recipes that you can try yourself!
STEAMED ANGUS BEEF AND PRAWN DUMPLINGS WITH GINGER VINAIGRETTE
Makes enough for 6 people
INGREDIENTS: 1 packet Wonton wrappers
For the stuffing:
300g peeled raw prawns
300g Angus beef fillet
2 tbsp oil
2 garlic cloves,
crushed 1 tsp chopped fresh ginger 1 chilli,
chopped 6 shiitake mushrooms, finely sliced
1tbsp soy sauce 1 tbsp fish sauce
2 tsp oyster sauce freshly ground pepper
3 spring onions finely sliced
4 tbsp coriander leaves, finely sliced For the
Ginger vinaigrette: 3tbsp fresh lime juice 3 tbsp ginger juice 2 tsp rice vinegar Tobasco to taste 1 small clove garlic, crushed 1 small onion, finely grated ½ tsp black sesame seeds 2 tsp fish sauce 2 tsp mirin 2 tsp grapeseed oil 3 tbsp olive oil
Makes enough for 6 people
INGREDIENTS: 1 packet Wonton wrappers
For the stuffing:
300g peeled raw prawns
300g Angus beef fillet
2 tbsp oil
2 garlic cloves,
crushed 1 tsp chopped fresh ginger 1 chilli,
chopped 6 shiitake mushrooms, finely sliced
1tbsp soy sauce 1 tbsp fish sauce
2 tsp oyster sauce freshly ground pepper
3 spring onions finely sliced
4 tbsp coriander leaves, finely sliced For the
Ginger vinaigrette: 3tbsp fresh lime juice 3 tbsp ginger juice 2 tsp rice vinegar Tobasco to taste 1 small clove garlic, crushed 1 small onion, finely grated ½ tsp black sesame seeds 2 tsp fish sauce 2 tsp mirin 2 tsp grapeseed oil 3 tbsp olive oil
3tbsp fresh lime juice 3 tbsp ginger juice 2 tsp rice vinegar Tobasco to taste 1 small clove garlic, crushed 1 small onion, finely grated ½ tsp black sesame seeds 2 tsp fish sauce 2 tsp mirin 2 tsp grapeseed oil 3 tbsp olive oil
3tbsp fresh lime juice 3 tbsp ginger juice 2 tsp rice vinegar Tobasco to taste 1 small clove garlic, crushed 1 small onion, finely grated ½ tsp black sesame seeds 2 tsp fish sauce 2 tsp mirin 2 tsp grapeseed oil 3 tbsp olive oil
METHOD: Finely chop the prawns. Chop the beef, and pulse in a food processor until it resembles coarse bread crumbs. Heat a wok, add the oil, and fry the garlic, ginger and chilli briefly till fragrant. Add the mushrooms, and fry until softened and starting to colour. Remove from heat and stir in the sauces. Season with the pepper. Allow to cool, then add the prawns, Angus beef, spring onions and coriander. Stir until thoroughly combined. For the vinaigrette, whisk all the ingredients in a bowl until combined and season to taste. Fill and shape the wonton pastries with the filling, then steam in a steamer until cooked and heated through. Serve hot with the vinaigretteBon appetite! 🙂
Enjoy! Best Wishes,
Enjoy! Best Wishes,
Chef Karen 🙂
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