Dumplings with shrimp and tom yum sauce

4 servings

90 minutes

Recipe from Andrey Volkov, chef of the Delmar Family chain, for the restaurant "Grilyazh", Sochi.

Energy value per serving

• Calories: 1255.2
• Proteins: 82.4g
• Fats: 29.7g
• Carbohydrates: 163.3g

Ingredients

• Wheat flour: 800 g
• Water: 400 ml
• Chicken egg: 2 pc
• Salt: to taste
• Tiger prawns: 1 kg
• Chicken thighs: 200 g
• Onion: 200 g
• Ground black pepper: to taste
• Tom yum paste: 50 g
• Coconut milk: 400 ml
• Lemongrass: 20 g
• Garlic: 20 g
• Chili pepper: 5 g

Cooking steps

1. Prepare all the ingredients.

2. For the test, mix flour, water, and eggs. Add salt to taste.

   Required ingredients:

   • Wheat flour: 800 g
   • Water: 400 ml
   • Chicken egg: 2 pieces
   • Salt:  to taste

3. Knead the dough, leave it in a bag in the refrigerator for 1 hour. The dough should have bubbles when cut — this is a sign of readiness.

4. Grind shrimp and chicken breast through a fine meat grinder, season with salt and pepper to taste.

   Required ingredients:

   • Tiger prawns: 1 kg
   • Chicken thighs: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Fry the onion in a pan and add it to the minced meat. Mix the resulting mince thoroughly and leave it in the refrigerator to stabilize.

   Required ingredients:

   • Onion: 200 g

6. Make dumplings of any shape from dough and minced meat.

7. Boil in salted water for 4 minutes after it floats.

8. For the sauce, chop lemongrass, chili pepper, and garlic, then sauté.

   Required ingredients:

   • Lemongrass: 20 g
   • Chili pepper: 5 g
   • Garlic: 20 g

9. Add the paste and coconut milk.

   Required ingredients:

   • Tom yum paste: 50 g
   • Coconut milk: 400 ml

10. Boil everything, salt to taste, and strain.

    Required ingredients:

    • Salt:  to taste

11. Reduce the sauce to the desired consistency.

12. Serve sauce with dumplings.