Dumplings with a Turkish twist - and prawns!
Ahead of reopening Canberra’s beloved The Ottoman, founder Serif Kaya visited Narooma to present Eggplant & Prawn Dumplings, transforming simple ingredients into gourmet fare.
He also presented us with a second dish Seared Yellow Fin Tuna, accompanied by a vibrant eggplant relish.
Eggplant and Prawn Dumplings
Ingredients:
• 2 kilograms fresh NSW king prawns
• 6 large eggplant
• 500 grams of fresh baby shiitake mushrooms
• Eggs
• Ginger
• Garlic
• Salt and pepper
• Good quality horseradish purée
• Jar of black caviar
• Micro herbs such as watercress, rocket and beetroot
• 1 bunch of basil
Method:
1. Slice eggplant lengthwise into 3-4mm thick slices.
2. Gently salt on both sides to absorb excess moisture.
3. Hand cut prawns.
4. Finely chop ginger, garlic, and add 1x egg white to combine – season with salt & pepper to taste – add to prawns and mix.
5. Wash and dry eggplant, heat oil in a saucepan then gently fry until tender.
6. Place eggplant on paper towel to absorb any excess oil and allow it to slightly cool.
7. Place prawn mix on one end of each eggplant slice, then roll to form a “spring roll” dumpling.
8. Gently steam the dumplings until cooked.
Proudly supported by Julian, Liz and the team at Narooma Better Home Living
It’s always a full house in the Narooma Betta Home Living Cooking Demonstrations at Narooma Oyster Festival. In 2024, we were delighted to feature NSW seafood in every dish, supported with grant funding from the Eat More NSW Seafood Program.
Chefs love to visit Narooma to share their favourite oyster and seafood recipes and explore the oyster farms, the audience love receiving our recipe hand outs and learning new things to try at home. If they’re lucky, get a taste of some incredible dishes too.
It’s all included in Saturday General Admission Ticket, with dates for the next festival set for May 2-3, 2025.
