Rice Paper Prawn Dumplings with Thai Red Curry Sauce
Rice Paper Prawn Dumplings with Thai Red Curry Sauce
Ingredients
For the Prawn Filling
- 1 pound prawns, raw, peeled, deveined
- 1/2 cup cabbage, chopped
- 1/4 cup spring onions, chopped
- 1 tablespoon ginger, peeled, grated
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 12 round rice paper sheets
For the Thai Red Curry Sauce
- 1 can coconut milk, 13.5 ounce
- 2 tablespoons red Thai curry paste
- 1 tablespoon brown sugar
- 1 tablespoon lime juice, freshly squeezed, or to taste
For Cooking & Serving
- 2 tablespoons vegetable oil, for frying, or as needed
- 3 cups cooked rice, hot
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup Thai basil, chopped, for garnish
- 2 tablespoons chopped peanuts, for garnish
- 4 lime wedges, for garnish
Instructions
- 1
Prepare the Prawn Filling: Add the prawns, chopped cabbage, chopped spring onions, grated ginger, soy sauce, and granulated sugar to a food processor.
⏱️ 5 min
- 2
Process the ingredients for approximately 10 seconds until the mixture is well combined and forms a paste-like consistency. Do not over-process; some texture is desirable.
⏱️ 1 min
- 3
Assemble the Dumplings: Prepare a clean work surface and a shallow dish of warm water for dipping the rice paper. Take one round rice paper sheet and quickly dip it in the warm water until pliable, about 10-15 seconds. Lay it flat on your work surface.
⏱️ 3 min
- 4
Spread approximately 1 1/2 tablespoons of the prepared prawn filling mixture evenly over the bottom third of the rehydrated rice paper sheet, leaving a small border on the sides.
⏱️ 5 min
- 5
Carefully fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll up tightly into a log shape.
⏱️ 5 min
- 6
To create a thicker and chewier wrapper, rehydrate a second rice paper sheet and roll the filled log inside it. Repeat this process for all the filling and rice paper sheets.
⏱️ 5 min
- 7
Using a sharp knife, slice each long roll into approximately 1 inch pieces to form individual round dumplings. You should get about 3-4 dumplings per roll.
⏱️ 3 min
- 8
Prepare the Thai Red Curry Sauce: In a medium saucepan, heat the coconut milk over medium heat until it begins to simmer gently.
⏱️ 3 min
- 9
Add the red Thai curry paste to the heated coconut milk and stir vigorously with a whisk until it is fully dissolved and combined, about 1-2 minutes.
⏱️ 2 min
- 10
Stir in the brown sugar until dissolved. Remove from heat and stir in the fresh lime juice to taste. Continue stirring until the sauce is smooth, glossy, and slightly thickened. Set aside.
⏱️ 2 min
- 11
Cook the Dumplings: Heat 2 tablespoons of vegetable oil in a large non-stick pan or skillet over medium heat.
⏱️ 2 min
- 12
Once the oil is hot and shimmering, carefully place the sliced prawn dumplings into the pan in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
⏱️ 1 min
- 13
Pan-fry the dumplings for 3-5 minutes per side, or until they are golden brown and crispy on all sides. The internal temperature of the prawns should reach 145°F (63°C).
⏱️ 8 min
- 14
Combine and Serve: Once the prawn dumplings are crispy and cooked through, pour the prepared Thai red curry sauce directly over the dumplings in the pan. Gently toss to coat.
⏱️ 1 min
- 15
Serve the sauced dumplings immediately over a bed of hot cooked rice. Garnish generously with fresh cilantro, Thai basil, chopped peanuts, and a lime wedge for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Paper Prawn Dumplings with Thai Red Curry Sauce
For the Prawn Filling
- 1 pound prawns, raw, peeled, deveined
- 1/2 cup cabbage, chopped
- 1/4 cup spring onions, chopped
- 1 tablespoon ginger, peeled, grated
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 12 round rice paper sheets
For the Thai Red Curry Sauce
- 1 can coconut milk, 13.5 ounce
- 2 tablespoons red Thai curry paste
- 1 tablespoon brown sugar
- 1 tablespoon lime juice, freshly squeezed, or to taste
For Cooking & Serving
- 2 tablespoons vegetable oil, for frying, or as needed
- 3 cups cooked rice, hot
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup Thai basil, chopped, for garnish
- 2 tablespoons chopped peanuts, for garnish
- 4 lime wedges, for garnish
Instructions
- 1
Prepare the Prawn Filling: Add the prawns, chopped cabbage, chopped spring onions, grated ginger, soy sauce, and granulated sugar to a food processor.
⏱️ 5 min - 2
Process the ingredients for approximately 10 seconds until the mixture is well combined and forms a paste-like consistency. Do not over-process; some texture is desirable.
⏱️ 1 min - 3
Assemble the Dumplings: Prepare a clean work surface and a shallow dish of warm water for dipping the rice paper. Take one round rice paper sheet and quickly dip it in the warm water until pliable, about 10-15 seconds. Lay it flat on your work surface.
⏱️ 3 min - 4
Spread approximately 1 1/2 tablespoons of the prepared prawn filling mixture evenly over the bottom third of the rehydrated rice paper sheet, leaving a small border on the sides.
⏱️ 5 min - 5
Carefully fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll up tightly into a log shape.
⏱️ 5 min - 6
To create a thicker and chewier wrapper, rehydrate a second rice paper sheet and roll the filled log inside it. Repeat this process for all the filling and rice paper sheets.
⏱️ 5 min - 7
Using a sharp knife, slice each long roll into approximately 1 inch pieces to form individual round dumplings. You should get about 3-4 dumplings per roll.
⏱️ 3 min - 8
Prepare the Thai Red Curry Sauce: In a medium saucepan, heat the coconut milk over medium heat until it begins to simmer gently.
⏱️ 3 min - 9
Add the red Thai curry paste to the heated coconut milk and stir vigorously with a whisk until it is fully dissolved and combined, about 1-2 minutes.
⏱️ 2 min - 10
Stir in the brown sugar until dissolved. Remove from heat and stir in the fresh lime juice to taste. Continue stirring until the sauce is smooth, glossy, and slightly thickened. Set aside.
⏱️ 2 min - 11
Cook the Dumplings: Heat 2 tablespoons of vegetable oil in a large non-stick pan or skillet over medium heat.
⏱️ 2 min - 12
Once the oil is hot and shimmering, carefully place the sliced prawn dumplings into the pan in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
⏱️ 1 min - 13
Pan-fry the dumplings for 3-5 minutes per side, or until they are golden brown and crispy on all sides. The internal temperature of the prawns should reach 145°F (63°C).
⏱️ 8 min - 14
Combine and Serve: Once the prawn dumplings are crispy and cooked through, pour the prepared Thai red curry sauce directly over the dumplings in the pan. Gently toss to coat.
⏱️ 1 min - 15
Serve the sauced dumplings immediately over a bed of hot cooked rice. Garnish generously with fresh cilantro, Thai basil, chopped peanuts, and a lime wedge for squeezing.
⏱️ 2 min