I don’t have words to describe how delicious this recipe is. All I can say is when I start to prepare it, everyone in the house stands around the kitchen in anticipation of dinner. And no matter how much I make, there are NEVER any leftovers…

Generally papaya is used in this dish, which is used in Vietnamese cooking as a vegetable. In NZ, it is really hard to find green papaya so I replace it with mango which has that same deep, dry, sweet flavour when green – which I love, love, love and it works so well with the prawn and pork.

Lemongrass is one of the most essential ingredients in Vietnamese cooking. It has a fab citrus, gingery aroma that opens up the palate leaving behind the most uplifting flavours.

Even if Chinese New Year is just around the corner, you really don’t need an excuse for these delicious, crispy bottom dumplings. They are quick, easy and if you make them in advance and batch freeze are at hand as a canapé, quick lunch or simple starter for a dinner party.  Everyone loves them, you need ninja moves to grab the last one! Ha!  Giggles and nibbles people; giggles and nibbles.  Xx