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1
Pull 1 wrapper off the stack and place on a flat work surface.
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2
Lay 1 cilantro leaf in the center of the wrapper, followed by 1 shrimp curled into a circle.
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3
Drizzle 1/8 teaspoon of the Chili Oil on top of the shrimp.
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4
Egg wash with a pastry brush around the top edge of the wrapper.
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5
Fold in half, firmly pressing the edges together.
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6
Place the dumplings on a baking sheet dusted with semolina.
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7
Fill a wok with 2 cups of vegetable oil and bring oil to 350 degrees F. Cook the dumplings (3 or 4 at a time) for about 2 minutes, turning after 1 minute or when golden brown.
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8
Drain on absorbent paper.
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9
Serve warm with mango slices and Saffron-Coconut Milk Sauce, along with Chili Oil on the side.
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10
Pulse the chiles, sambal and grapeseed oil in the food processor.
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11
Transfer to a squeeze bottle.
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12
Allow the flavors to infuse for at least 30 minutes prior to serving.
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13
Serve at room temperature.
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14
Place the saffron in the white wine and set aside for 20 to 30 minutes.
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15
Place the coconut milk and heavy cream in a small pot and over medium heat cook down by half.
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16
Whisk in the saffron wine, lemon juice, kosher salt, and cayenne pepper.
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17
Serve the sauce warm.
