Cook Expert Recipe: Asian Broth with Prawn Dumplings

This flavoursome Asian Broth pairs perfectly with homemade Prawn Dumplings and a tangy Asian-inspired side salad with a more-ish lime and lemongrass dressing.

Delicious, healthy and all made from scratch using the Cook Expert.

Originally featured as part of our Facebook Live series with Christine Bailey – watch the cookalong back here or scroll down for step-by-step instructions.

What you’ll need:

You will need the stainless-steel main metal bowl, lid and cap, Magimix spatulas, Food Processor main bowl and main blade, mini bowl and mini blade, disc support and slicing & grating discs.

Ingredients:

Prawn Dumplings

1 tsp grated root ginger

1 spring onion chopped

300g raw prawns

1 egg white

2 tsp arrowroot or cornflour

Pinch of sea salt and black pepper

Tom Yum Paste

(Makes more than you need for this dish but the rest can be stored in the fridge for 1-2 weeks or frozen in ice cube trays)

1 stalk lemongrass, cut into chunks

6cm piece fresh galangal or ginger, peeled

3 dried kaffir lime leaves

1 tsp Thai chilli paste

3 – 4 red chillies deseeded

30ml (2 tbsp) fish sauce

2 tbsp lime juice

1 small red onion or shallot, peeled and quartered

2 tsp xylitol, sugar or maple syrup

1 tbsp olive oil

Small handful fresh coriander, leaves and stalks

Broth

2 spring onions roughly chopped

1 red pepper cut into large chunks

2 x 400g can coconut milk

1 tbsp tom yum paste (above)

1 tbsp tamari soy sauce

½ tsp turmeric powder

2-3 pack choy cut lengthways

8 shitake mushrooms sliced

1 x can Bamboo shoots, drained

Optional – courgette noodles, konjac noodles, cooked rice noodles

To serve:

Handful of coriander to garnish

Spring onions to garnish

Asian Salad 

2 Carrots

1 red onion

1 red pepper

1 cucumber

1 red chilli

Handful of mint leaves

Handful of coriander leaves

100g mangetout or sugar snap peas

Lime & Lemon Grass Dressing 

3 garlic cloves

2 red chillies

2 lemongrass stalks, lower third chopped

1 tbsp ginger, peeled

3 tbsp fish sauce

3 tbsp xylitol, sugar or maple syrup

6 tbsp lime juice

Black pepper

Instructions

For the dumplings

• Place the ginger, onion and prawns in the main Food Processor bowl and press AUTO to blitz the ingredients until they come together., then press STOP. 

• Once processed add the egg white and arrowroot (or cornflour) and salt and pepper to taste, then press AUTO until the ingredients are combined, then press STOP. 

• Cover and set aside or chill if preparing in advance.

For the broth

• Place all the ingredients for the Tom Yum paste in the metal bowl and run EXPERT 1 minute/ speed 3/ 0°C, once you start the programme gradually increase the speed to 18 until the paste forms the consistency you like. Place into a jar and set aside or store in the fridge if preparing in advance.

• Return the emptied metal bowl to the base and add the spring onions, red pepper (de-seeded and quartered) and briefly pulse to chop the ingredients.

• Now add the coconut milk and 1 tbsp of the Tom Yum paste prepared in the first step, tamari soy and turmeric powder, then run EXPERT 6 minutes/ speed 1A/ 120°C.

• Once the programme finishes add the pak choy, shitake mushrooms and bamboo shoots and run EXPERT 3 minutes/ speed 1A/ 120°C to mix and cook the vegetables.

• Retrieve your prawn dumpling mix and, using a teaspoon, add spoonful by spoonful to the broth submerging the dumplings in the liquid. Run EXPERT 5 minutes/ speed 0/ 120°C.

• Serve hot and garnish with spring onions, coriander and sesame seeds.

For the Asian salad

• Fit the Food Processor bowl to the Cook Expert base. Add the 2mm grating disc and grate the carrots before switching to the 2mm slicing disc to slice the onion and pepper.

• Place the sliced and grated vegetables in a large bowl along with any other herbs and veggies you fancy – we like mangetout, cucumber and chopped mint and coriander.

• To prepare the dressing, fit the mini bowl in the Food Processor and add the garlic, chillies, lemongrass, ginger and xylitol (or sugar or maple syrup) and process until fine, before slowly adding the fish sauce to create a paste.

• Scrape the paste into a jar, add the lime juice and mix well.  

• You can chop the mint and coriander in the mini bowl of the Food Processor part, if wished.

• Add the dressing to the salad and toss.

This salad is also great served as a standalone dish with some grilled chicken or prawns.

Discover more of our recipes here.

Photography © Christine Bailey