Oriental salad with chilli caramel sauce

Salad:

2 small shallots, peeled and thinly sliced

350 g 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, remove stone and sliced on the angle

Handful of coriander leaves to garnish​

Dressing:

Juice and zest of 1 lime

3 tablespoons light soy

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

1. Steam Sailing Seas Prawn Hargow – Do not defrost. Lightly spray surface of steamer with oil. Steam over boiling water for 15 minutes.
   
2. Meanwhile, assemble salad on large serving platter and spoon over soy dressing.
   
3. Once dumplings have been steamed, drain off water then heat vegetable oil in a medium heavy based pan and pan fry dumplings until bottoms are golden. Drain on paper towel and set aside.
   
4. In a small heavy based saucepan stir in sugar, vinegar, water and chilli together over a medium heat and bring gently to the boil until it becomes thick and viscous, cook for no more than 2 minutes to avoid over-caramelising sauce.
   
5. Place dumplings on top of salad and spoon over caramel sauce and drizzle around platter. Garnish with coriander leaves and serve.