Firecracker dumpling (ประทัดจีน)

1.Cut the tofu skin into 4x5-inch sheets and cover with cloth to keep tofu skin moist. Slice Chinese celery into 3 inches stick. Blanch Chinese celery and plunge into cold water to stop the cooking.

2.Prepare the filling by pounding the coriander root, garlic, ginger, and pepper into a paste. Add prawn and pork, pound to combine. Season with sugar and fish sauce. Add diced water chestnut and fold to combine.

3.Apply water on the tofu skin. Add about a tablespoon of mixture on the tofu skin and roll tightly. Use Chinese celery to both ends. Repeat with the remaining ingredients. Steam the firecrackers over medium heat for two minutes. Remove from the heat and leave to cool.

4.Set oil to 160°C. Fry the Chinese firecrackers until crispy. Leave to drain slightly and serve with sweet chili sauce.