By Sarah Kim Watchorn
Blitz the prawns, ricotta, eggs and flour together with lots of salt, pepper and a little dill.
Stir through the lemon and half the parmesan.
Bring a large pot of well-salted water to the boil. Using a spoon, scoop tablespoons of the mix out, use a mini spatula or another spoon to nuzzle it off into the boiling water (this method will give you lovely ruffled edges on the dumplings - they will all look a little different).
You’ll get 20 in total and it’s best to cook in two batches. Each batch will need 3 minutes, they are ready when they rise to the surface.
Add the butter from the packet and star anise to a large heavy-based wide pan. Let the butter take on the flavours of the star anise and turn a little golden brown and nutty.
Using a slotted spoon, transfer the dumplings to this, once they are cooked and have risen to the surface. Toss the dumplings in the butter to coat.
Stir through the rest of the dill and serve in bowls sprinkled with the remaining parmesan.