0 (0)

Fish and Shellfish, Mains

'Spot Stickers' With Dipping Sauce and Green Onion Salad

They are huge, these Santa Barbara spot prawns. And they are coddled all the way to the table. They are caught in traps at depths up to 1,600 feet, carefully brought aboard small shrimp boats and kept alive for the ... Read more

Total time: 1 hour, 10 minutes | Serves 12

Pot stickers

  • 1 1/2 pounds spot prawns (about 7 or 8) or other large prawns
  • 10 tablespoons plus 2 teaspoons vegetable oil, divided
  • 1/2 cup minced red bell pepper
  • 3 tablespoons minced garlic (about 5 cloves)
  • 3 tablespoons minced ginger root
  • 3 tablespoons minced green onions, white parts only
  • 48 round dumpling wrappers

Step 1Bring a large pot of water to a rolling boil over high heat. Plunge the prawns head-first into the pot, cover and cook 30 seconds. Drain the prawns in a colander; rinse with cold water until cool. Twist off the heads, peel and devein.

Step 2Heat 2 teaspoons of the oil in a large skillet over medium-low heat. Add the bell pepper and cook until slightly softened, 2 minutes. Transfer to a bowl and set aside. Increase the heat to medium-high, add 2 tablespoons of the oil to the skillet and cook the garlic, ginger and green onions until fragrant and tender, stirring, 1 minute. Do not brown. Add the prawns and cook 30 seconds on each side.

Step 3Add the prawns to the bowl with the bell pepper and toss. When cool enough to handle, cut the prawns into quarters.

Step 4If using a dumpling press, lay a dumpling wrapper on the press and place a piece of prawn and 1/4 teaspoon of the pepper mixture in the center. Lightly moisten the edges of the wrapper with water and close the press to make a pot sticker. Remove and set on a large tray. Repeat, filling the remaining wrappers with the shrimp and pepper mixture. Cover the pot stickers with a damp paper towel as you work so they don't dry out. (If you don't have a dumpling press, lay each wrapper on a work surface, place a piece of prawn and 1/4 teaspoon of the pepper mixture in the center. Lightly moisten the edges of the wrapper with water and fold over, pressing to seal. Pinch the edges with your fingers to pleat.)

Step 5Heat a large skillet over high heat. Add 2 tablespoons of oil and swirl to cover the bottom of the pan. When the oil is hot, add 12 pot stickers and brown each side 30 seconds. Add 1/2 cup of water, cover and steam until all the liquid is evaporated, 2 to 3 minutes. Remove and keep warm. Repeat with the remaining pot stickers, each time adding 2 tablespoons of oil to the skillet to brown, and 1/2 cup of water to steam.

Dipping sauce

  • 2 tablespoons minced ginger root
  • 2 tablespoons minced garlic
  • 2 tablespoons minced green onions, white parts only
  • 1/2 cup soy sauce
  • 2 tablespoons mirin
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 cup vegetable oil

Step 1Combine the ginger, garlic, onions, soy sauce, mirin and vinegar in a small bowl. Slowly whisk in the sesame and vegetable oils.


  • 1/4 head red cabbage, very thinly sliced (about 2 cups)
  • 1/4 head savoy cabbage, very thinly sliced (about 2 cups)
  • 2 green onions, green parts only, sliced
  • 1/4 cup cilantro leaves
  • Green onions, lime juice, cilantro leaves, for garnish

Step 1Combine the red and savoy cabbage, green onions and cilantro in a bowl with 1/4 cup of the dipping sauce. Let stand 15 minutes.

Step 2Serve the "Spot Stickers" on a spoonful of salad. Serve the sauce on the side; garnish as desired.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Fried Jerked Catfish from Post & Beam
Deviled oysters
Squid carbonara
Ahi tuna and avocado salad on split baguette