Crab And Prawn Dumplings With Coriander Pesto - cooking recipe

Ingredients

200 g white fish (Try trevally or grenadier)
1 egg white
200 g crabmeat
100 g raw green prawns
1 tablespoon sesame oil
1 -2 teaspoon green curry paste
1 teaspoon very finely chopped lemongrass
3 kaffir lime leaves
1 teaspoon of crushed ginger
1 teaspoon chili
1 teaspoon fish sauce
1 1/2 cups cooked rice noodles
2 teaspoons chopped coriander
vegetable oil (for frying)
coriander pesto sauce
1 bunch coriander, washed, stems removed and dried
1 cup cashews
3 anchovies
splash light soy sauce
1 teaspoon grated ginger
1 garlic clove, crushed
100 ml vegetable oil
1 tablespoon sesame oil

Preparation

Method for Dumplings.
Remove skin and bones from fish. Add to Egg white and process until minced.
Place in bowl with crab and prawn meat.
In a pan, heat sesame oil to medium and saute curry paste, lemongrass, lime leaves, ginger and chilli to ignite flavours.
Add to fish with fish sauce, noodles and coriander.
Take spoonfuls of the mixture and drop into pan of hot oil (shallow fry), making sure there are pieces of noodle hanging roughly out- they will become crisp while the centre stays soft.
Cook on all sides until brown.
Drain on kitchen towel.
Method for Pesto.
Place all ingredients (except oils) into a blender or food processor.
Give it a burst of power, and then drizzle in the oils until it becomes roughly emulsified.