Waitangi weekend gives us a great opportunity to connect with whanau and nature. We love to collect kaimoana and then share it with our friends and whanau.
These Crayfish and Paua Dumplings are a new fun way to enjoy our kaimoana with a bit of an asian twist. You can also use prawns or whatever fish is your favourite.
200g raw crayfish tail
1/4 cup minced pāua
1 tablespoon grated ginger
1 tablespoon crushed garlic
1 tablespoon finely chopped chives
2 tablespoons soy sauce
1/2 tablespoon chinese cooking wine
1 packet dumpling wrappers (available from asian supermarkets or in the frozen section of your local supermarket).
|Finely chop the crayfish tail using a large knife.
|Add the minced pāua and fold in the ginger, garlic, chives, soy sauce and Chinese cooking wine.
|Use to fill dumpling wrappers and fold in your desired shape
|Bring a saucepan or large, deep frying pan of water to the boil.
|Line the bases of a multi-level bamboo steamer with baking paper and place the dumplings in so they don’t touch each other.
|Set over the simmering water and steam for about 15 minutes.
|We also love eating these with our Sticky Manuka Honey Dipping sauce - checkout the recipe here.