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1
In a small skillet, toast the fennel, cumin and coriander seeds over moderate heat until fragrant, about 2 minutes; let cool.
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2
Transfer to a spice grinder and finely grind the spices.
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3
In a medium casserole, heat the oil until shimmering.
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4
Add the carrots, onions, leek, garlic, ginger and chile and cook over moderately high heat until softened and lightly browned, about 5 minutes.
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5
Add the ground spices and cook until fragrant, about 2 minutes longer.
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6
Add the water, coconut milk and lime leaves and bring to a boil.
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7
Stir in the lentils and simmer over low heat, stirring occasionally, until tender, about 20 minutes.
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8
Season with salt and pepper.
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9
In a food processor, combine the garlic with the cilantro and mint and pulse until finely chopped.
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10
Add the shrimp and pulse until coarsely chopped.
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11
Transfer the mixture to a bowl and stir in the cornstarch, 1 tablespoon of fish sauce and the sesame oil.
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12
Refrigerate for 30 minutes.
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13
Using slightly moistened hands, roll teaspoons of the shrimp mixture into balls and arrange on a plastic wrap-lined plate.
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14
Add the shrimp dumplings and the 2 teaspoons of fish sauce to the casserole and simmer just until the dumplings are slightly pink and cooked, about 5 minutes.
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15
Remove the lime leaves.
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16
Stir in the lime juice and cilantro and serve, passing the fish sauce at the table.
