Table of Contents

Crab and Prawn Dumplings With Coriander Pesto: A Symphony of Flavors

The first time I tasted these dumplings, it was at a bustling night market in Bangkok. The air was thick with the scent of spices, and the energy was infectious. These weren’t exactly the same, but the memory of that vibrant evening always floods back when I make them. The crispy noodles clinging to the tender seafood, the fragrant pesto cutting through the richness – it’s a textural and flavour explosion that instantly transports me. It’s a dish that’s both sophisticated and comforting, a perfect balance of East meets West.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Dietary Type: Pescatarian

Ingredients

For the Dumplings:

200g white fish (Trevally or grenadier recommended)
1 egg white
200g crabmeat
100g raw green prawns
1 tablespoon sesame oil
1-2 teaspoons green curry paste (adjust to your spice preference)
1 teaspoon very finely chopped lemongrass
3 kaffir lime leaves
1 teaspoon of crushed ginger
1 teaspoon chili (finely chopped, seeds removed for less heat)
1 teaspoon fish sauce
1 1/2 cups cooked rice noodles
2 teaspoons chopped coriander
Vegetable oil (for frying)

For the Coriander Pesto:

1 bunch coriander, washed, stems removed and dried thoroughly
1 cup cashews
3 anchovies
Splash light soy sauce
1 teaspoon grated ginger
1 garlic clove, crushed
100ml vegetable oil
1 tablespoon sesame oil

Equipment Needed

Food processor or blender
Large bowl
Frying pan
Kitchen towel

Instructions

Prepare the Fish: Begin by removing the skin and any bones from the white fish. Cut the fish into smaller pieces and place it in a food processor along with the egg white. Process until the fish is finely minced.
Combine Seafood Ingredients: Transfer the minced fish to a large bowl. Add the crabmeat and raw green prawns to the bowl.
Sauté Aromatics: In a frying pan, heat the sesame oil over medium heat. Add the green curry paste, lemongrass, kaffir lime leaves, ginger, and chili. Sauté these ingredients for 1-2 minutes, or until fragrant, to release their flavors. Be careful not to burn the curry paste.
Mix Dumpling Filling: Add the sautéed aromatics to the bowl with the fish, crab, and prawns. Incorporate the fish sauce, cooked rice noodles, and chopped coriander. Mix all the ingredients thoroughly until well combined.
Form the Dumplings: Heat about 1/2 inch of vegetable oil in the frying pan over medium-high heat. You’ll be shallow frying these dumplings.
Fry the Dumplings: Carefully drop spoonfuls of the dumpling mixture into the hot oil. Make sure some pieces of the rice noodles are sticking out roughly from the dumpling mixture. These will become delightfully crispy as they fry. Avoid overcrowding the pan; work in batches.
Cook Until Golden Brown: Cook the dumplings on all sides until they are golden brown and crispy, about 3-4 minutes per side. The center of the dumplings should remain soft and tender. Adjust heat to prevent burning.
Drain and Set Aside: Remove the cooked dumplings from the pan and place them on a plate lined with kitchen towel to drain excess oil.
Prepare the Pesto: Place the coriander (make sure it’s completely dry!), cashews, and anchovies into a blender or food processor. Add a splash of light soy sauce and the grated ginger, and garlic clove.
Emulsify the Pesto: Give the ingredients a quick burst of power in the blender or food processor. Then, slowly drizzle in the vegetable oil and sesame oil while the machine is running, until the mixture becomes roughly emulsified. You want a slightly chunky pesto, not a completely smooth paste.
Assemble and Serve: Serve the crispy crab and prawn dumplings immediately with a generous dollop of the coriander pesto.

Expert Tips & Tricks

Crispy Noodles: For extra crispy noodles, make sure the rice noodles are well-drained before adding them to the dumpling mixture. You can even lightly pan-fry them separately for a few minutes before adding them for maximum crispiness.
Spice Level: Adjust the amount of green curry paste and chili to your preferred spice level. Start with a smaller amount and taste as you go.
Make-Ahead Prep: The dumpling mixture can be prepared a few hours in advance. Store it in the refrigerator until ready to fry. The pesto can also be made a day ahead and stored in an airtight container in the refrigerator.
Don’t Overcrowd the Pan: Overcrowding the pan will lower the oil temperature and result in soggy dumplings. Work in batches to ensure even cooking and crispiness.
Pesto Consistency: The coriander pesto should be slightly chunky. Avoid over-processing it into a completely smooth paste.

Serving & Storage Suggestions

Serve these crab and prawn dumplings immediately while they are hot and crispy. Arrange them attractively on a plate and top with a generous dollop of the vibrant coriander pesto. A sprinkle of extra chopped coriander adds a fresh touch.

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) until warmed through and crispy. Reheating in a frying pan with a little oil is also an option. The pesto is best used fresh but can be stored in the fridge, covered with a thin layer of oil to prevent oxidation, for up to 3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	526 kcal	N/A
Calories from Fat	409 kcal	N/A
Total Fat	45.5 g	69%
Saturated Fat	7.1 g	35%
Cholesterol	55.3 mg	18%
Sodium	1027.5 mg	42%
Total Carbohydrate	12.7 g	4%
Dietary Fiber	1.2 g	4%
Sugars	1.9 g	N/A
Protein	19.9 g	39%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Ensure the rice noodles are gluten-free. You can also use gluten-free soy sauce in the pesto.
Vegetarian: Replace the crab and prawns with finely chopped firm tofu or mushrooms. Omit the anchovies from the pesto or substitute with a pinch of seaweed flakes for umami flavor.
Spicy Pesto: Add a pinch of red pepper flakes or a small, finely chopped chili to the pesto for extra heat.
Different Nuts: Substitute the cashews in the pesto with other nuts like almonds, walnuts, or pine nuts.
Herbs: Experiment with other herbs in the pesto, such as Thai basil or mint, for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use frozen prawns?
A: Yes, you can use frozen prawns, but make sure to thaw them completely and pat them dry before adding them to the dumpling mixture.

Q: How do I prevent the dumplings from sticking to the pan?
A: Make sure the oil is hot enough before adding the dumplings. Also, avoid overcrowding the pan.

Q: Can I bake the dumplings instead of frying them?
A: While frying gives the best texture, you can bake them at 375°F (190°C) for about 20-25 minutes, flipping halfway through, for a healthier option. They won’t be as crispy.

Q: What can I serve with these dumplings?
A: These dumplings are delicious on their own, but they also pair well with a light salad, steamed vegetables, or a bowl of miso soup.

Q: How long will the dumplings last in the freezer?
A: You can freeze the un-fried dumplings for up to 2 months. Thaw them completely before frying.

Final Thoughts

These Crab and Prawn Dumplings with Coriander Pesto are a delightful culinary adventure waiting to happen in your kitchen. Don’t be intimidated by the ingredient list; each component plays a vital role in creating a symphony of flavors and textures that will tantalize your taste buds. Embrace the process, experiment with the spice levels, and let your creativity shine. I encourage you to try this recipe and share your own unique twists and feedback. Perhaps serve them with a crisp Sauvignon Blanc or a refreshing Asian-inspired slaw. Happy cooking!

Crab and Prawn Dumplings With Coriander Pesto Recipe