Red Curry Shrimp Dumplings
- 3/4 lb shrimp (21-25 or 26-30), defrosted if frozen, peeled and deveined
- 2 scallions, roughly chopped
- 2 tsp grated ginger root
- 4 tsp Thai red curry paste, or less, to taste
- 1 tsp fish sauce
- 24 wonton wrappers
- 2 tsp vegetable oil
- 2 Tbsp reduced-sodium soy sauce
- 1 tsp sesame oil
- 1/2 tsp lime zest
- Produce
- Ginger, root (2 tsp)
- Lime, zest (1/2 tsp)
- Scallions (2)
- Seafood
- 4 lb shrimp (21-25 or 26-30) (3)
- Condiments
- Fish sauce (1 tsp)
- Soy sauce, reduced-sodium (2 Tbsp)
- Cooking & Baking
- Sesame oil (1 tsp)
- Vegetable oil (2 tsp)
- Pasta & Grains
- Thai red curry paste (4 tsp)
- Bread & Baked Goods
- Wonton wrappers (24)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published February 12, 2013 (4 days ago).
45 people saved this recipe.
