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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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I buy these in thailand in the mornings for breakfast, I get them off a lady that sells them on her little street cart attached to her motorbike….I love em….
Another successful dumpling mix I love
Combination short soup
I haven,t tried to make it yet but I will another take away at Salamander Bay
Makes quick order take away Asian meals because of the quantity one of their better meals is Wonton soup which is another soup I,m into I could eat dumplings all day but then I guess I wouldn,t fit through their front door Cobber would have liked dumplings he loved Mango skins ( chuckle but I guess being about the same size as Scooby doo a New Foundland doesn,t knock back much tucker wise when it comes to chow time . Anyway well done Marion oh BTW I was watching one of Mark Weiss Tia food video,s he was helping his Mother In law make The Green Curry Chicken and they appeared to use a couple of those Red Chillies you were asking the name of he did say the name it was a simple name simple name but I will go back and have another look that may help you. They wanted to put some extra heat into their Curry paste. Also BTW ,
I love ( as in think she,s great ) your mum and I picked up a tip from watching her make the Coconut Prawns cheers
Cobberdog Cobberdog@hotmail
What the measurements please
I'm so keen to make this on the Christening of my little girl. I am wondering if I can prepare it a day before? How to store it a day before? Do I need to freeze it or just in the fridge?
Hi! Do you have the proportions of each ingredients that you used? Thank you.
Took 45 mins to prep and cook, 10 mins for us to eat. Making a double batch next time. Gratitude from the Philippines for the excellent recipe!
Mine came out a little more meaty chewy although I think I used more pork than prawn and maybe didn’t soften enough ? Any tips
Mmmmmm….
My mouth’s watering 😋
I could eat so many of those 🤤
What can we use instead of egg??
Mmm… Shumai!!