Rice Paper Prawn Dumplings with Thai Red Curry Sauce
These crispy rice paper prawn dumplings are everything you want in a viral recipe, but actually worth making at home. Juicy prawn filling is 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 mix of texture, flavour and a little bit of drama for entertaining.
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.
Nutrition
Calories: 517kcalCarbohydrates: 33gProtein: 24gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 161mgSodium: 1648mgPotassium: 509mgFiber: 2gSugar: 4gVitamin A: 1556IUVitamin C: 13mgCalcium: 148mgIron: 5mg
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