Crispy Spencer Gulf King Prawn Dumplings
Sweet, succulent and unmistakably local, Spencer Gulf king prawns are an iconic staple of Eyre Peninsula, and they truly shine in these flavour-packed dumplings. Wrapped in delicate pastry and filled with freshly chopped king prawns, aromatics and a hint of seasoning, they celebrate the clean, natural taste of our region’s waters.
While these dumplings can be gently steamed or simmered in a fragrant broth for a softer finish, frying delivers a golden, crispy base that perfectly complements the tender, juicy prawns inside.
It’s the ultimate contrast of textures – crunchy, silky and succulent in every bite – showcasing why Spencer Gulf king prawns remain one of the EP’s most prized catches.
This recipe makes approximately 20 dumplings.
Ingredients
● 500g Spencer Gulf King Prawns, peeled and roughly chopped
● 1 large clove garlic, finely minced
● ½ teaspoon freshly grated ginger
● 2 tablespoons fresh chives, finely chopped
● 20 gow gee pastry wrappers
● Vegetable or canola oil, for frying
Method
1. Prepare the filling
Place the roughly chopped prawn meat into a mixing bowl. Add the minced garlic,
grated ginger and chopped chives. Mix thoroughly until well combined.
2. Assemble the dumplings
Lay a gow gee pastry wrapper flat on a clean surface. Place approximately one
heaped tablespoon of the prawn mixture in the centre of the wrapper.
Using a wet finger, lightly moisten the edge of one half of the pastry. Fold the
wrapper in half over the filling, pressing firmly along the moistened edge to seal.
Repeat with remaining mixture and wrappers.
3. Rest
Allow the assembled dumplings to rest for 5 minutes prior to cooking.
4. Fry
Pour 3-4 cm of vegetable or canola oil into a heavy-based pot and heat to medium
temperature.
Carefully fry 2–3 dumplings at a time for 2–3 minutes, or until golden brown and
crisp. Avoid overcrowding the pot.
5. Drain and serve
Remove dumplings with a slotted spoon and drain on paper towel.
Serve immediately with Asian greens, sweet chilli sauce and kecap manis for dipping.
