Ginger & Prawn Dumplings With Bun Cha
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Ginger & Prawn Dumplings With Bun Cha
Recipe By Michael Weldon
Ingredients
1 pack Mr Chen’s prawn and ginger dumplings
Nhoc Cham
3 tbsp fish sauce
3 tbsp caster sugar
2 tbsp white vinegar
2 tbsp lime juice
1 birdseye chilli, diced fine
2 garlic cloves, grated
splash of water
Salad
200 g vermicelli noodles, hydrated and chilled in ice water
1 carrot, julienned
1 baby cos lettuce, sliced thinly
1 bunch coriander
50 g bean shoots
Method
Add a dash of oil into the pan and cook the dumplings according to the instruction on the packet or until they are nice and golden. Set aside.
In a bowl mix together the nhoc cham ingredients into a smooth sauce.
To build the bun cha bowls, start with a pile of vermicelli on the bottom. Top with a pile of carrot, lettuce, coriander, and bean shoots. Add the dumplings on top. Dress with the nhoc cham and serve a little extra on the side.
