Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
MAURITIAN · APPETIZER, MAIN COURSE
Chayote Dumplings (Niouk Yen – Boulette Chouchou)
Ingredients
2
¼ cup Dried shrimpAs needed
500 g Chayote (approx. 5)As needed
½ tbsp SaltAs needed
200 g Minced porkAs needed
½ tsp Crushed gingerAs needed
1 tbsp Fish sauceAs needed
1 tbsp Light soy sauceAs needed
PepperAs needed
¼ cup Cornflour (alternatively use tapioca starch)As needed
Spring onion (chopped for garnish)As needed
Method
Place dried shrimp into a bowl of hot water and allow to soak for 1 hour. Meanwhile, peel and deseed chayote’s (see note) then finely grate into a large mixing bowl. Add salt and allow to rest for 15 minutes to draw out liquids. Taking one handful of the grated chayote’s at a time, attempt to squeeze out as much liquid as possible by hand and transfer to separate dry mixing bowl. Repeat process one more time. Once soaked, drain and finely chop the dried shrimp. Add chopped shrimp, minced pork, crushed ginger, fish sauce, soy sauce, pepper and cornflour to mixing bowl with grated chayote and combine well. Form dumplings by rolling up mixture into small balls roughly 3cm in diameter by hand. If balls fail to hold then add a little more cornflour to help bind. Bring water to boil over medium heat in a pot that will suit steamer. Fill steamer basket with dumplings and steam for 15 to 20 minutes. Serve immediately, garnished with spring onion alongside garlic sauce “lasauce l’ail’ and soy sauce chilli as dipping sauce.
Recipe data: TheMealDB · Powered by Bee Solutions
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