Thai red curry dumplings
( MAKES 20-22 )
These tasty treats resemble little money bags. Minced pork or chicken could replace the prawns. The pork may take a little longer to cook. Dim sum wrappers are thinner than wonton wrappers which could also take longer to cook.
|1 tsp||Rice bran oil|
|1 small||Shallot, diced|
|2 Tbsp||Ginger, grated|
|250 g||Raw prawns, shelled, deveind and tails removed|
|2 Tbsp||Thai red curry paste|
|1 tsp||Fish sauce|
|2 Tbsp||Chopped fresh coriander|
- Heat the oil on low and pan-fry the shallot, until softened. Stir in the root ginger and heat through for 1 minute. Cool.
- Place the prawns in a food processor and mix until finely chopped. Place in a bowl and add the shallot mixture, red curry paste, fish sauce and coriander. Mix well.
- Take one wrapper, lightly moisten the edges with a little water, then place a heaped teaspoon of the prawn mixture in the centre. Draw up the edges to form a bag shape. Squeeze tightly to seal. Place on an oiled plate and cover with a damp paper towel.
- Continue making little bags until the filling is used up. The dumplings may be covered with a damp towel and refrigerated for 2-3 hours before steaming.
- Bring a large saucepan of water to the boil. Place a steamer on top. Lightly oil the base. Steam the wontons for about 8 minutes, until the filling is set and the wrappers soft.
- Serve immediately with the combined dipping sauce ingredients.