Red Curry Shrimp Dumplings
February 13th, 2014 13 Comments

Red Curry Shrimp Dumplings

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Red Curry Shrimp Dumplings


Red Curry Shrimp Dumplings Recipe

Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes


8 oz shelled and deveined shrimp
2 teaspoons red curry paste
2 teaspoon fish sauce
1 teaspoon cornstarch
A little egg white
Cilantro leaves, roughly chopped
Dumpling wrappers
Water, for wrapping


Roughly chop the shrimp into pieces, transfer the shrimp into a bowl and combine it with the red curry paste, fish sauce, cornstarch, egg white and cilantro leaves. Stir to combine into a sticky filling.

To wrap, place a heaping teaspoon of the filling onto the middle of a dumpling wrapper. Dip your index finger into some water and trace the outer edges of the dumpling wrapper. Fold up to form a half moon shape but only pinch to seal the middle part. Turn the dumpling and fold up the other two edges. Seal and pinch to form a nice and tight parcel like below. Repeat the same until you use up all the filling.

Heat up a pot of water and bring it to boil. Drop the dumplings into the hot boiling water. As soon as they float to the top, they are ready. Scoop out with a slotted spoon, shake off the excess water, transfer to a plate and serve immediately.

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13 comments... read them below or add one

  1. Big K says:

    And that is why I enjoy visiting your blog. Your insight in rejuvenating done-to-death recipes with fresh flavours is amazingly spot on. Will let you know how they turn out :D

  2. Dave Gebo says:

    What an amazing receipe! I can’t wait to try this with my students! I just wish my dumplings looked as nice as yours. Oh well, they’ll taste nice anyways : )

  3. Tony says:

    In a recipe I expect to be told how to make the various items not to go out and buy them. I might as well just go and buy the ready-made dumplings.

  4. maria fernandes says:

    i want to know hw to make dumpling wrappers at home can u pls give me the receipe

  5. Emily says:

    What type of dipping sauce did you use?

  6. Alyce says:

    These sound absolutely delicious! Can you please suggest how much egg white to use? Half a teaspoon, or half the egg white, or something in between? Thanks, love your blog!

  7. Dennis Gerber says:

    Sorry I am late to the party – I usually try your recipes as quickly as you post them. In this case – I was visiting friends and missed this. These are so tasty, and easy to make. I will check more often now as I have never been disappointed with anything I made from your posted recipes. By the way, the red curry paste comes in handy for a lot of recipes.
    Thanks again for the great ideas.

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