Prawn Manti

Makes 14 Manti

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Is it quite time for something spicy yet? New year, spicier you. The chillies are fat, the sun is scorching, and the herbs are popping up more than a Kardashian at a basketball game. I have been on the beige train recently - all things nude, again just like a Kard- that's rude, I'm gonna stop there, do what you want with your body I don't care. And while we love a good bit of creamy, dreamy, wintery beigness, it's summer. I need to say hello to vibrant colours and vibrant foods in this semester of my life.

I tossed up what to call this because I used wonton wrappers and a bamboo steamer to make them. However, the overall feel of the dish was inspired by these giant juicy manti from Gerome in Parnell. A restaurant that serves a killer galaktoboureko (give me eggy, custardy desserts every time please). To honour that baby, I want to stick with Prawn Manti - plus it's such a beautifully difficult thing to pronounce for me, and I love a bit of a challenge.

Also, if you don't have a tender touch like me (you should see how many manti I actually butchered) then don't be disheartened. Form some sort of enclosed shape around the prawn filling and you'll be right.

Recipe

Ingredients

• 8 large prawns, deshelled

• Small bunch of mint, flat leaf parsley, and fresh oregano, finely chopped

• One garlic clove, minced

• 1 tablespoon of minced red chilli (no seeds)

• 1 tablespoon of finely diced spring onion

• Juice from 1/2 a large lemon

• 1 tablespoon of olive oil

• A pinch of salt

• A pinch of white pepper

• 14 wonton wrappers

• 1 cup of labneh (strained greek yoghurt)¹

• 2-3 tablespoons of chilli oil (buy a good quality one, I use house of dumplings')

• Flat leaf parsley, finely chopped (for serving)

Method

1. Slice your prawns into 1-2 cm sized chunks (about 3-4 pieces should come from one prawn)

2. In a bowl add your prawns, mint, parsley, oregano, garlic, chilli, spring onion, lemon juice, olive oil, salt, and white pepper. Mix everything together. Cover and marinate the prawns for at least 8 hours or overnight.

3. When ready to cook get your wonton wrappers out. Dab a bit of water around the edges of the wonton and place a small bit of the prawn filling in the middle of the wrapper (about 5 pieces of prawn). Bring the opposite corners together and pinch the edges gently but firmly so that there are not holes.

4. If using a steamer steam the manti for 5 minutes. I line a bamboo steamer with some baking paper so they don't stick, but you can also use cabbage leaves.

5. If using a frying pan, place a bit of oil on the pan and fry the bottoms for 1 - 2 minutes then pour some water in the pan (enough so that the water comes up about 1/4 of the way up the manti) and steam for 5 minutes.

6. Serve the manti with some labneh, chilli oil, and the chopped parsley. Enjoy!

Notes:

1. Labneh is easy to make. Line a sieve with a cheese cloth/a nutmilk bag/ or a few paper towels. Add 1 cup of greek yoghurt to the lined sieve and leave it in the fridge overnight. The product left in the sieve is Labneh! It's a very thick, almost cream-cheese like product.

Stay Salty,

Romy xx