Red Curry Prawn Dumplings

Working in the city, means that I have to travel 45 to 50 minutes each way on the train every single day. My Ipad is pretty much my best buddy on these long trips. One of my favourite Aps is the Martha Stewarts Everyday Food Magazine. The magazine is full of articles, chef bios, handy craft tips and most importantly simple delicious recipes.

These Red Curry Prawn Dumplings are from October’s issue. To make them look pretty I julienned the wonton wrappers instead of wrapping each dumpling. I also steamed them instead of the fry steam method on the recipe.

This dish took me 10 minutes to prepare, 8 minutes to cook and 2 minutes to eat. Not bad eh….

Red Curry Prawn Dumplings

(From Martha Stewart’s Everyday Food Magazine)

Ingredients

400 grams raw green prawns (peeled and deveined)

3 tablespoon grated ginger

2 shallots thinly sliced

4 teaspoons red curry paste

1 teaspoon fish sauce

1 packet wonton wrappers (this recipe makes approx 24 dumplings)

Method

1. In a small frying pan, heat 1 tablespoon of vegetable oil, over medium heat. Fry the ginger and shallots until the shallots are slightly soft.

2. In a food processor, add the peeled prawns, fish sauce and red curry paste. Put the mixture into a bowl and add the cooked shallot and ginger. Stir until combined. Cover with glad wrap and set aside for about 15 minutes to let the flavours combined.

3. Separate the wonton wrappers and julienne small portions at a time, making small strips. Put the wonton strips in a  large deep bowl.

4. Using a melon baller or a measuring spoon, drop small amount of the mixture into the wonton strips. Put each dumpling into a steamer lined with wax paper.

5. Steam the dumplings for 8 to 10 minutes. The dumplings are cooked when they are firm to touch and the wonton strips are translucent.

6. Serve the dumplings with a dipping sauce made with 2 tablespoons of soy sauce, 1 tablespoon of grated ginger and 1 teaspoon of sesame oil.

These dumpling are just delicious. The red curry is a fantastic addition and doesn't take away from the flavour of the prawns. Make sure you add your own flavours to the mixture such as bamboo shoots or water chestnuts for crunch. Frying them would also give you a different texture and flavour.