Lemongrasws Prawns with Miso Mayonnaise

400g raw prawns, shelled & deveined
1 Tbl coriander leaves
1 Tbl chopped chives
1 tsp chopped ginger
1 tsp sesame oil
1 large egg white
1 Tbl cornstarch
2 lemongrass stalks cut into skewers
100ml Japanese mayonnaise
1 tsp light miso paste
1 tsp soy sauce

Put prawns, coriander, chives, ginger, sesame oil and some salt and peper in a blender and pulse for 30 seconds. Add egg white and pulse then add cornstarch and pulse again. Set aside in the refrigerator for 10 minutes.

Whisk together the mayonnaise, soy and miso.

Mould prawn mixture into cigar shapes, about 5cm long, then skewer on lemongrass.

Place a large steaming basket over a wok or pan of boiling water. Line with baking paper. Put lemongrass skewers in basket, cover and steam for 6 minutes or until firm.

Alternatively the prawn mixture can be poached. Drop teaspoons of the mixture into simmering water. The dumplings are cooked when they float to the surface. When I do this I serve with some steamed asparagaus and a salad of dill leaves and strips of carrot and cucumber marinated in a couple of tablespoons of white wine vinegar and one tablespoon of sake.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.