These Prawn Rice Paper Dumplings with Thai Red Curry Sauce are everything you want in a viral recipe, but actually worth making at home. Juicy prawn filling wrapped in rice paper, fried until golden and crackly, then finished with a rich Thai red curry sauce poured over the top. It’s the perfect balance of texture, flavour and a little bit of drama for entertaining.
I can't help it guys, I'm addicted rice paper dumplings! I believe it was Okonomi Kitchen who started this trend many years ago, and when I was looking for a way to make round rice paper dumplings she also has a recipe for them! So these are heavily inspired by her, and we owe her a huge thank you because I genuinely never get sick of rice paper dumplings.
I do loveee the prawn filling, but these Tofu Rice Paper Dumplings are an all time fave with the shredded tofu filling. Or these Tofu, Chive and Ginger Dumplings are incredible too.
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Why you should make this recipe
1. It’s viral, but done properly
Rice paper dumplings are everywhere, but this version focuses on flavour and texture, not just the trend. The prawn filling is well seasoned and balanced, making it something you’d genuinely want to serve.
2. The texture is next level
You get a crisp, crackly exterior, a bouncy and juicy prawn centre, and a silky curry sauce. That contrast makes this dish feel special.
3. It looks impressive with minimal effort
It might look like something from a restaurant, but it’s actually simple once you get into the rhythm. Perfect for hosting or when you want something a bit elevated.
Ingredients for Rice Paper Prawn Dumplings with Thai Red Curry Sauce
- Prawn meat: Naturally sweet and gives a bouncy, juicy texture when mixed properly.
- Rice paper sheets: Create that chewy-to-crispy exterior once fried.
- Garlic: Adds savoury depth to the filling.
- Ginger: Brings freshness and balance.
- Spring onions: Light onion flavour without overpowering the prawns.
- Fish sauce: Adds saltiness and umami.
- Sugar: Balances the savoury elements.
- Neutral oil: Keeps the filling juicy.
- Red curry paste: The base of the sauce, packed with flavour.
- Coconut milk: Adds richness and a silky texture.
- Fish sauce (for sauce): Deepens flavour and seasons.
- Brown Sugar (for sauce): Balances spice and salt.
- Lime juice – Brightens everything.
See recipe card for quantities.
Instructions for Rice Paper Prawn Dumplings with Thai Red Curry Sauce
Step 1: Add prawns, garlic, cabbage, ginger, spring onion, white sugar, oil and fish sauce to a food processor and pulse until finely chopped
Step 2: Spread onto a soaked rice paper sheet, covering about ⅓ of it
Step 3: When the rice paper has softened, roll into a tight log
Step 4: Add a second layer of rice paper, rolling tightly
Step 5: Slice or cut until 1 inch dumplings
Step 6: Make the red curry sauce
Step 7: Pan fry the prawn rice paper dumplings until crispy
Step 8: Pour over thai red curry sauce and simmer for 5 minutes
Step 9: Plate up with rice, coriander, thai basil and cashews and enjoy
Hint: Don’t over-soak the rice paper
A quick dip is enough. Over-soaking makes it fragile and hard to work with.
Substitutions
- Chicken or pork mince instead of prawns
- Green curry paste instead of red curry paste
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan to bring back crispness. Store sauce separately and reheat gently.
FAQ
Yes, slice the dumplings and refrigerate for a few hours. Fry just before serving.
They may need more time in the pan or the heat may be too low. Also ensure the starch coating is light.
Yes, but they won’t be as evenly crisp as pan frying.
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WATCH HOW TO MAKE THIS RECIPE:
Rice Paper Prawn Dumplings with Thai Red Curry Sauce
Ingredients
Ingredients
- 500 g prawn meat tails removed
- 8 rice paper sheets plus a few extra incase
- 2 cloves garlic finely diced
- 1 tablespoon ginger finely diced
- 2 spring onions sliced
- 100 g wombok thinking sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar caster or white
- 2 tablespoon neutral oil
Red curry sauce:
- 2 tablespoon red curry paste
- 400 ml coconut milk ayam brand is best for a super thick sauce
- 1 tablespoon fish sauce
- 2 teaspoon brown sugar
- ½ lime juiced
To finish:
- 1 tablespoon neutral oil for frying
- coriander
- thai basil
- cashews or peanuts, roasted and chopped
- lime wedges
- 4 serves cooked rice jasmine or medium grain white
Instructions
- Add the prawns to a food processor with wombok, spring onion, garlic, ginger, fish sauce, sugar and oil. Blitz until a smooth, sticky paste forms.
- Dip a rice paper briefly (2 seconds) in water and lay flat. Add some filling to the the centre and flatten evenly, as seen in video above. Roll into a tight log. Dip another rice paper sheet briefly in water and wrap over the roll as an extra layer. Keep the rolls resting on a ceramic or stainless steel plate (avoid leaving on wood as it will stick). Continue until prawn mixture is finished.
- Using a sharp knife or scissors, but the rolls into 1 inch round dumplings.
- Heat oil in a pan over medium heat and cook dumplings until golden and crisp on both sides, about 6 - 8 minutes.
- For the sauce, add 2 tablespoon of coconut milk to a small saucepan and heat for 3 - 4 minutes until the coconut fat separates (will basically just look bubbly). Add the curry paste and sauté for 2 - 3 minutes. Pour in the rest of the coconut milk then simmer for 3 - 5 minutes then season with fish sauce, sugar and lime juice.
- Pour the sauce over the dumplings in the pan and simmer on low/medium heat for 5 minutes.
- Serve over steamed jasmine rice and top with fresh coriander, thai basil, roasted cashews and an extra wedge of lime.
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