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.
1
Prepare all the ingredients.
2
For the test, mix flour, water, and eggs. Add salt to taste.
- 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.
- 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.
- 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.
- Lemongrass: 20 g
- Chili pepper: 5 g
- Garlic: 20 g
9
Add the paste and coconut milk.
- Tom yum paste: 50 g
- Coconut milk: 400 ml
10
Boil everything, salt to taste, and strain.
- Salt: to taste
11
Reduce the sauce to the desired consistency.
12
Serve sauce with dumplings.
