Makes 14 Manti
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.
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)
Slice your prawns into 1-2 cm sized chunks (about 3-4 pieces should come from one prawn)
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.
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.
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.
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.
Serve the manti with some labneh, chilli oil, and the chopped parsley. Enjoy!
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.