WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 25
Cooking Time: 20
For the dumplings, place chicken thigh, fish sauce, pepper and Gourmet Garden Ginger in a food processor and blend until smooth. Slowly add the coconut cream and egg white until a fine paste forms. Remove all shells from the prawns and chop finely, along with spring onions. Stir into the chicken paste and refrigerate for at least 3 hours.
Place Campbell’s Real Stock, ginger, sugar, lime leaves and lemongrass in a pot and bring to the boil. Simmer for 5 minutes.
Add coconut milk, fish sauce, mushrooms and chillies and simmer for a further 5 minutes then remove from heat.
Bring a small pot of oil (or deep fryer) to 180C. You can test the temperature by placing a piece of bread in the oil, it should brown fairly quickly. Using 2 teaspoons, take heaped teaspoon sized dollops of the dumpling mix and place in the oil. Fry for 1-2 minutes, until golden, being careful of spitting oil. Drain on paper towels.
Take the soup off the heat and finish with lime juice. Taste, and add more fish sauce if needed. Pour into bowls, top with dumplings, garnish with fresh coriander and serve with steamed rice on the side.
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