Oriental Salad with Chilli Caramel Sauce

This fresh and zesty oriental salad is sure to satisfy. Using Mr Chen's best-selling Prawn Hargow, these perfect little parcels of flavour are so delicious that stopping at one is near impossible!

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4

INGREDIENTS

  • Chan's dumplings, cooked as per instructions on pack

  • 2 tablespoons vegetable oil for pan frying

SALAD:

  • 2 small shallots, peeled and thinly sliced

  • 350g watercress, washed and dried

  • 1 small mango, peeled and sliced into 1 cm strips

  • 1 small red capsicum, seeded and finely sliced

  • 1 avocado, halved, peeled, and sliced on the angle

  • Handful of coriander leaves to garnish

DRESSING:

  • Juice and zest of 1 lime

  • 3 tablespoons light soy suace

  • 1 tablespoon peanut oil

CARAMEL SAUCE:

  • 4 tablespoons white sugar

  • 2 tablespoons black rice vinegar

  • 2 tablespoons water

  • 1 fresh birds eye chilli - finely sliced

METHOD:

  1. Steam dumplings as per instructions on pack

  2. One dumplings have been steamed for 15 minutes, drain off water

  3. Heat vegetable oil in a medium heavy based pan and pan fry dumplings until bottoms are golden

  4. Drain on paper towel and set aside

  5. In a small heavy based saucepan place sugar and the rest of the caramel ingredients together over a medium heat and bring gently to the boil until it becomes thick and viscous. Cook for no longer than 2 minutes or else the caramel will set like toffee

  6. Whilst the caramel is cooking assemble the salad on a large serving platter and drizzle the soy sauce over it as a dressing

  7. Place the fried dumplings on top of the salad, and spoon the caramel sauce over the salad and around the platter

  8. Garnish with coriander leaves and serve immediately

Nancy Chen