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Anna

Prawn Dumplings with Sabayon Sauce and Relish

Anna's take on black spoon chef Culinary Monster's Snow Crab Dumplings with Relish and Champagne Sabayon Sauce from the Netflix show, Culinary Class Wars season 2!
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings: 6 dumplings
Course: Main Course
Cuisine: Asian Fusion, Chinese, French
Ingredients Method Video

Ingredients
  

Prawn Sauce
  • 1/2 kg raw king prawns shell on
  • 1 celery stalk chopped
  • 1 small carrot chopped
  • ½ onion chopped
  • 50 g cognac substitute: brandy
  • 100 g champagne
  • 400 g canned tomatoes
  • 2 cups water
  • 1 tsp corn starch + 1 tbsp cold water
  • Cooking oil
Apple and celery relish
  • 1/4 apple chopped into small cubes
  • 1/4 celery stalk chopped into small cubes
  • 1 tbsp white vinegar substitute: apple cider vinegar
  • 1 tsp lime juice
  • 1 tsp sugar
Dumpling
  • 10 raw king prawns deshelled, devained and chopped into pieces
  • 30 g silken tofu
  • 10 g melted butter
  • 50 g prawn sauce from above
  • 6 dumpling skins
Sabayon sauce
  • 3 egg yolks
  • 60 g champagne
  • 60 g prawn sauce
Toppings
  • Lumpfish caviar or oscietra, if elevated
  • Parsley finely chopped

Method
 

Make the prawn sauce
  1. Air fry the raw prawns in a preheated air fryer without oil for 6mins at 200C.
  2. Wrap the prawns in a paper towel and gently smash with a pan or rolling pin.
  3. Heat a pot with cooking oil. Add prawns, celery, carrot, and onion. Stir-fry until lightly caramelised.
  4. Turn heat on high. Deglaze with cognac and allow alcohol to cook off for 2mins.
  5. Add champagne and let it come to a boil.
  6. Add canned tomatoes and water. Keep stirring.
  7. Simmer gently for 30 minutes, reducing to a rich, brown sauce.
  8. Strain and return the sauce back to the pot.
  9. Add in corn starch slurry mixture and keep stirring, until slightly thickened. Season lightly with salt.
  10. Set aside.
Make the apple and celery relish
  1. In a bowl, combine the apple, celery, vinegar, lime juice and sugar.
  2. Mix well and set aside.
Make the dumpling filling
  1. In a blender, add soft tofu, melted butter and prawn sauce.
  2. Blend for 30 seconds, until well combined.
  3. Place the mixture into a large heatproof bowl.
  4. In a pot, add water and let it come to a gentle boil.
  5. Place the heatproof bowl on top of the pot. This is a double boiler method for emulsifying the sauce.
  6. Add 2 egg yolks into the sauce and whisk for 10-15 minutes. Ensure the water underneath is still boiling gently.
  7. Note: if your sauce has not thickened yet, you can add a cornstarch slurry (mix 1 tsp corn starch with 1 tbsp water) and keep mixing until thickened.
  8. Let the sauce cool down, then add in chopped raw prawns and mix. Set aside.
Make the sabayon sauce
  1. In a large heatproof bowl, add 3 egg yolks and whisk together.
  2. Add in champagne and prawn sauce. Whisk together again.
  3. In a pot, add water and let it come to a gentle boil.
  4. Place the heatproof bowl on top of the pot. This is a double boiler method for emulsifying the sauce.
  5. Whisk the sauce over the double boiler for 15 minutes, until the sauce has thickened.
  6. Once thickened, take the heatproof bowl off the pot and let the sauce cool down.
Make and steam the dumplings
  1. Scoop 1.5 tsp of dumpling filling into the centre of each dumpling skin.
  2. Using your fingers, smudge some water around the edges of the skin.
  3. Fold into a half moon, then connect both ends to form a dumpling.
  4. Steam the dumplings on medium heat for 6 minutes, until dumpling skin and prawns are cooked.
  5. Let it cool down slightly.
Assemble the dish
  1. In a bowl, add the apple and celery relish at the bottom.
  2. Scoop some sabayon sauce on top of the relish.
  3. Place 3 dumplings on top of the sabayon sauce.
  4. Add tiny scoops of caviar onto each dumpling.
  5. Garnish with finely chopped parsley. Enjoy!

Video