Recipe: Special Dumpling Soup

Posted by spots (Singapore, Singapore) on 12 August 2004 in Food & Cuisine and Portfolio.

I took leave upon returning from Perhentian, so had enough time to make special dumpling soup. Found the recipe in TODAY - they have a regular recipe section on Tuesdays by Pauline D Loh.

The dish is special because you make the dumplings from scratch, out of fish, shrimp and minced meat. It's actually very simple, but looks great and tastes yummy too!

Special dumpling soup

500g threadfin fillet

200g fresh prawns

50g minced pork/chicken

bunch of parsley

1 can of chicken stock

1 packet baby butter lettuce

1 tb soya sauce

Dash of pepper

1 ts sesame oil

1. Rinse the fish fillets, slice and butterfly. *

2. Shell and devein the prawns. Cut into chunky halves.

3. Season minced pork/chicken with soya sauce, pepper and sesame oil.

4. Fold prawn pieces in between butterfly-ed fillet flaps. **

5. Use minced pork/chicken to surround the fish & prawn mixture.

6. Heat up one can of chicken stock, together with 4-5 bowls of water.

7. When water boils, slide dumplings into the pot and wait for water to return to boil.

8. The dumplings are cooked when the fish turns white.

9. Sprinkle chopped parsley at last minute and serve.

* To butterfly fish fillet, first cut fish into 1cm thick slices. Then, slice it in the middle again towards the skin, do not cut through. The slice should open up like a butterfly.

** Think of it as a hamburger. The prawn piece is the burger and the two flaps of fish are the buns.

Olympus X-2,C-50Z
1/30 second
F/2.8
ISO 320
10 mm

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