Mix together all the ingredients for the prawn dumplings (except the eggs, cornflour and sesame seeds – these are for the coating). Roll into six balls, then chill for about 1 hour until firm.
Meanwhile, make the dressing. Heat the oil in a frying pan and cook the onion, garlic, ginger and chilli on a medium heat until soft, about 5 minutes. Add the chilli bean paste, sherry, vinegar and fish stock. Boil to reduce the sauce, and season to taste. If the dressing is a little thin, stir through the cornflour. Set aside – the dressing can be served warm or cold.
Heat a little water in a pan until boiling and put the monkfish in a steamer. Place the steamer in the pan, reduce the heat slightly and cover. Steam for 8–10 minutes, until opaque and cooked through. Keep warm.
To coat the dumplings, put the beaten egg yolks in a bowl, the flour in a second bowl and the seeds in a third. Roll the chilled dumplings first in the egg yolk, then the flour, and finally the seeds.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Fry the dumplings for a few minutes, until golden all over. Drain on a plate lined with kitchen paper.
To serve, pool the dressing onto two plates, slice the monkfish and arrange on top with three of the prawn dumplings on each plate. Garnish with the spring onions and coriander leaves.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.