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A rice paper dumplings recipe stuffed with prawns.

Rice Paper Prawn Dumplings Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    10 mins

Chinese (Dumpling/Noodles/Congee) Asian Fusion Recipe Video Chinese Food Fusion Rice or Noodle Seafood Appetizer Less Than 30 mins

An easy way to enjoy prawn dumplings, this rice paper dumplings recipe can be ready in as little as 30 minutes!

 

Using rice paper instead of dumpling or wonton wrappers makes the recipe incredibly simple: just make your filling, soak some rice paper in water, and form it around the dumpling mix to get a crispy and chewy texture at the same time. Sauces like Lee Kum Kee Less Sodium Soy Sauce and Premium Oyster Sauce help to provide bold umami flavors, and you can’t forget a drizzle of Chiu Chow Style Chili Crisp Oil for garnish!

What You Will Need

Ingredients

  • 300 g. raw prawns, peeled, deveined
  • 2 Tbsp. Lee Kum Kee Minced Garlic
  • 2 Tbsp. Lee Kum Kee Minced Ginger
  • 2 stalks spring onions, finely chopped
  • 1 Tbsp. cornstarch
  • 12-14 rice paper wrappers
  • Water, for soaking the rice paper
  • Neutral oil, for pan-frying

Seasoning

  • Pinch white pepper
  • ¼ tsp. salt
  • ½ tsp. sugar
  • 1 tsp. Lee Kum Kee Low Sodium Soy Sauce, plus more for garnish
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • ½ tsp. Lee Kum Kee Premium Oyster Sauce
  • Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for garnish

Made with
Lee Kum Kee products

Less Sodium Soy Sauce 500ml

Soy Sauce

Less Sodium Soy Sauce (No Preservatives Added)
Premium-Oyster-Flavored-Sauce_17-6oz_500g-Canada

Oyster Sauces

LKK's Premium Oyster Flavoured Sauce
Lee Kum Kee CHILI CRISP OIL

Chili Sauces, Chili Oils

Chiu Chow Style Chili Crisp Oil
Pure Sesame Oil, 115 ml, Bottle

Sesame Oils

Pure Sesame Oil
Minced Garlic 326g

Other Sauces

Minced Garlic
Minced Ginger 213g

Other Sauces

Minced Ginger

How to make it

  1. Finely chop the prawns with a knife or pulse briefly in a food processor until coarsely minced (do not puree).
  2. Add Lee Kum Kee Minced Ginger and Lee Kum Kee Minced Garlic to the prawns along with spring onions, white pepper, salt, sugar, Lee Kum Kee Less Sodium Soy Sauce, Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Pure Sesame Oil, and cornstarch. Mix well until the filling becomes slightly sticky and well combined. Let rest for 5 minutes.
  3. Lightly dip one rice paper sheet in warm water until just pliable. Place 1–1½ tablespoons of filling in the centre. Fold like a parcel or half-moon, pressing gently to seal. Repeat with remaining filling.

  4. Heat a thin layer of oil in a non-stick pan over medium heat. Pan-fry dumplings for 2–3 minutes per side until golden and crisp. Add 2–3 tablespoons of water, cover, and steam for 1–2 minutes to ensure the prawns are fully cooked.

  5. Serve hot with Lee Kum Kee Chiu Chow Chili Crisp Oil and Lee Kum Kee Less Sodium Soy Sauce for garnish.

     

    For more easy Asian inspired recipes, check out our recipes page!

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