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1. Roughly chop the prawns, shallot, garlic and coriander (Keep some of the leaves to garnish). Put everything into the mortar and generously season with black pepper and a pinch of sea salt
2. Grind ingredients together with the pestle. As little or as much as you like
3. Lay out your wrappers and spoon a teaspoon of filling into the middle of each. Brush the edges of one wrapper with water, fold it in half, then pleat and pinch the edges together to secure. Repeat with the others
4. Place an oiled pan over a medium heat, add the dumplings Fry for about 2 minutes. add a splash of water, cover with a lid and Allow to steam for 2 to 3 minutes, then once the water has evaporated, remove lid again and refry the bases for 1- 2 minutes to crisp up
5. Serve the dumplings sprinkled with the sliced green part of the shallots and flavoured dashi

Dashi

5 cm square piece dried Kombu
1 Lt cold water
7 g bonito flakes
1 chilli deseeded and slice
1 Tb Soy sauce
1 sprig Coriander – cleaned and chopped


1. Wipe the Kombu with a dry cloth to remove any dirt, but take care not to wipe away the white crystals sticking to the surface.
2. Place the Kombu and cold water in a saucepan over medium-low heat for about 15-20 minutes, slowly bringing to a simmer. Remove the Kombu when softened, and just before the water starts to simmer (if the Kombu is boiled, the stock will become slightly bitter)
3. Increase the heat and bring the liquid to the boil. Add the bonito flakes, soy sauce, chill and coriander and boil for 10 seconds, then remove from the heat. Allow to stand for about 2 minutes, until they sink to the base of the pan
4. Skim off any frothy scum that comes to the surface of the liquid, but do not stir, as this will make the stock cloudy
5. Strain the stock through a sieve lined with cheesecloth ready to serve with steamed dumplings