DIRECTIONS

1. Place half of the prawns on a sheet of waxed paper.
2. Fold paper over to cover and pound with a kitchen mallet until the meat becomes a thick paste.
3. Scrape prawn paste into a mixing bowl, add remaining prawns, ginger, sherry, fish sauce, sesame oil, salt and pepper and mix well.
4. Place grated cucumber in a small bowl, sprinkle with a pinch of salt and let stand for about 2 minutes.
5. Squeeze out excess moisture from cucumber, add to prawn mixture and mix well.
6. To make dumplings, place a heaping spoon of filling onto the centre of a dumpling wrapper.
7. Brush the edge of the wrapper with some water.
8. Fold the wrapper over the filling to form a half moon shape.
9. Gently squeeze out all the air and pinch edges together to seal tightly.
10. Repeat until filling is used up (about 20 dumplings).
11. Bring a large pot of salted water to a boil.
12. Add dumplings and cook until they float to the surface, about 2 minutes.
13. Using a slotted spoon, strain and transfer dumplings to serving bowls.
14. Serve with dipping sauce (recipe follows).