Shrimp Filled Oat Dumpling in Coconut Curry Sauce

My recent attraction for oats has resulted in a number of interesting recipes using this flavourful cereal. Cereals generally will not leave you feeling ‘overful’ that is if you stay with reasonable portions.

I listened to a radio advert this week and one of the selling points for this new brand of oat meal is that when you eat oats ‘swallow’ your tummy you will not have a pot belly. Yes whilst cereals are not heavy on the tummy,we still need to manage the portion sizes even with swallow.

For the Shrimp Filled Oat Dumpling, I had my diabetic friends in mind to help bring them some interesting twist to eating oats. The dumpling which can be steamed in plain water can be paired with vegetable and still enjoyed. Roasting the oat powder brings a nice flavour to it.

To take this recipe to the next level I decided to serve the dumpling in coconut curry sauce.

Enjoy this dish as much as I did.

 

Recipe

Ingredients

1 cup Oat flour

2 pieces Shrimp

1 clove garlic

1 teaspoon tomato purée

1 cup coconut milk

1 1/2 teaspoon Ginger strips

1/2 teaspoon Curry powder

2 large Carrots, chopped

1/4 cup green Peas

1/2 Onion

Scotch Bonnet Pepper to taste

Chicken seasoning cubes to taste

 

Method

1. Heat a frying pan and dry roast the oat flour for about 6 minutes until you start to smell roasted cereal. To get your oat flour simply blend breakfast oat in the dry ingredient part of the blender or buy the regular oat meal flour.
2. Let the flour cool.
3. In the meantime dress shrimps and chop into small pieces.
4. Fry the onion, garlic and a little pepper tomato puree and salt for about 3 minutes stirring through. Add a little water and cook the sauce till almost dry. Add the shrimps, lower the heat and cook till shrimps are cooked through. Take off the heat and set aside to cool
5. Add a little salt to flour and mix water with the flour to form a firm dough
6. Place the dough in a zip lock bag or and clean cellophane bag and roll out with a rolling pin. Cut into desired shapes. Place some quantity of shrimp sauce on the oat dough, cover with same shape of dough and seal edges by pressing with a fork or your hands.
7. Place coconut milk on fire. See how to make coconut milk in an earlier post. Add onion, ginger strips, pepper and chicken seasoning cube and salt to taste. Bring the milk to boil for about 3 minutes, add the curry powder, stir and drop the Oat parcels in the coconut milk. To cook on low heat for about 5mins. Add the carrots and peas half way through the cooking of the oats.
8. Serve the Oat dumpling warm.