Nam Prik Pao Salmon Soup Dumplings
Recipe: Jean Heimann
Ingredients
Soup Dumpling Broth
- 1 Cup Low Sodium Chicken Broth
- 1 Tbsp Fish Sauce
- 1 Tbsp Lime Juice
- 2 Tbsp Coconut Broth
- 1 Tbsp LifeSpice Nam Prik Pao Seasoning
- 1 tsp Tom Yum Paste
- 2 tsp Brown Sugar
- 1/4 tsp Salt
- 1 Packet Gelatin
meatballs
- 3 Tbsp Pork Belly, diced and partially frozen
- 1/4 lbs Salmon, diced and partially frozen
- 1/4 lbs Shrimp, diced and partially frozen
- 1/4 Cup LifeSpice Nam Prik Pao Seasoning
- Previously made Jellied Soup Dumpling Broth
Forming Dumplings
- Packet of Round Dumpling Wrappers
- Wooden Skewer
- Small dish of water
- 25 2-inch parchment paper squares, oiled
Method
Soup Dumpling broth
- In a medium saucepan, mix together all ingredients except for the gelatin. Bring the seasoned broth to a simmer.
- Whisk the gelatin into the broth and let simmer for 2 minutes.
- Pour broth into a shallow pan and refrigerate until the broth has jellied.
Meatballs
In a food processor, blend together proteins, Nam Prik Pao seasoning, and cold jellied soup broth until a paste is formed. Immediately form walnut sized meatballs and freeze.
forming dumplings
- Take a dumpling wrapper and brush the inside with water.
- Place a frozen or semi-frozen meatball on the wrapper.
- Stick the wooden skewer into the top ¼ inch of the dumpling. Fold the dumpling wrapper around the skewer, rotating the dumpling to create a swirl of folds around the dowel. Remove the dowel, leave the opening as a little steam hole. Continue with the rest of the meatballs.
- Keep finished meatballs in a very cold to semi-frozen state. Keep in the freezer once completed.
- Set up a steamer, wooden or electric. When at full steam, add the dumplings and steam 6 minutes if cold, or 8 minutes if frozen.
Nam Prik Pao Glazed Salmon Ramen
Recipe: Jean Heimann
Ingredients
- 1 lbs of Salmon cut into 4 pieces
- ¼ Cup LifeSpice Nam Prik Pao Seasoning
- ¼ Cup Brown Sugar
- ½ Cup Water
- 4 Packets of Ramen
Method
- In the Instapot, add brown sugar, water, Nam Prik Pao Seasoning, and stir together until combined.
- Using the sauté function, heat the sauce until it begins to bubble and cooks into a syrup sauce.
- Turn off sauté function and add the salmon, skin side up. Spoon sauce over the fish. Close the lid and cook under high pressure for 2 minutes. Allow to vent naturally for 5 minutes. Then manually release the rest of the pressure.
- While the Salmon is cooking, boil the ramen per package instructions.
- Serve in a deep bowl, adding broth and noodles, and top with the glazed salmon. Garnish with thinly sliced green onion, cilantro, and soft boiled eggs.