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Momos, originally from Tibet and Nepal, have become a pan-Indian favourite. While chicken and vegetable fillings are most common, this variation uses prawns, giving the dumplings a seafood twist.
The prawns are finely minced and mixed with onion, garlic, ginger, spring onion, and light spices to retain their delicate flavour. Wrapped in thin flour dough, the momos are steamed until translucent and juicy. They can also be pan-fried (kothey momos) or deep-fried for a crispier version.
Paired with a spicy red chilli-tomato chutney, Prawns Momo makes a unique appetiser that combines the freshness of seafood with the comfort of Himalayan cuisine.
Make dough
Mix flour, salt, and water into a smooth, soft dough. Cover and rest for 20 minutes.
Prepare filling
Heat 1 tsp oil in a pan. Lightly sauté onion, garlic, ginger, and chilli. Add minced prawns, soy sauce, salt, and pepper. Cook 2–3 minutes (don’t overcook). Mix in spring onions. Cool mixture.
Shape momos
Divide dough into small balls. Roll each into thin discs. Place 1 tsp filling in the centre. Fold and pleat edges to form momos.
Steam momos
Place in a greased steamer and steam for 10–12 minutes until translucent.
Make chutney
Grind soaked red chillies, tomato, garlic, vinegar, and salt into a smooth chutney.
Serve
Serve hot prawn momos with spicy momo chutney.
Yes, use rice flour wrappers (but texture will differ).
Yes, arrange raw momos on a tray, freeze, then store in a zip bag. Steam directly when needed.
Yes, grated carrot, cabbage, or capsicum mix well with prawns.
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