+ Balmain Bug Dumplings x 12
+ Black Vinegar & Chilli Dressing
+ Cucumber & Shallot Salad
+ Shiso, Coriander, Mint & Thai Basil
+ White Pepper, Sichuan & Sesame
THE RUN DOWN
These dumplings are so quick and easy to work with!
Get a pot of water up to a boil then boil the dumplings for approx 2mins.
When the wrapper is tender and the bug is cooked to a translucent appearance, the dumplings is ready.
Serve the hot dumplings with the dipping sauce, dry Sichuan seasoning to dip into, fresh cucumber and shallot along with beautiful fragrant herbs
PICK UP FROM FISH BUTCHERY BETWEEN 3PM-6PM ON 23 SEPTEMBER
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