PRAWN AND SPINACH DUMPLING

Continuing on from the Easter round robin cooking extravaganza, enter Madame Michelle with a Chinese Banquet that is worthy of a lazy Susan spin!  Apparently it takes years for a dim sum master chef to perfect these exquisite little dumplings, but Michelle has already mastered this prawn and spinach number – light and delicious.
Serves 4 / Makes 16 (Can be frozen)

Pretty Little Dumplings

Ingredients:
- 100g spinach
- 400g peeled raw prawns
- 1 tbsp grated fresh ginger
- 1 garlic clove crushed
- 1/2 tsp sea salt
- 1 tsp caster sugar
- 1/2 tsp sesame oil
- 1 tbsp cornflour
- 1 egg white, well beaten
- 1 packet square won ton skins
To serve:
- Light soy sauce
- Little toasted sesame oil
- pinch chilli flakes
- Snip coriander leaves + stems
Toss the spinach in a hot dry pan over high heat until just wilted.  Cool and squeeze dry then chop. Whiz the prawns in a food processor with the ginger, garlic, sea salt, sugar, sesame oil and cornflour.  Add the egg white and whiz.
Chill in the fridge for 1 hour then set your steamer to high. Line the rack with baking paper pierced with a skewer.  Place 1 heaped tsp filling on each won ton skin and top with tsp spinach.
Moisten the edges with a finger dipped in water then gather edges up over the filling, squeezing gently to form an open dumpling.  Steam for 8 mins until firm.  Serve with soy sauce mixture.