Here’s one delicious take on the classic Asian dumplings. Shrimp and red curry? Who can resist! Paired with a refreshingly tart, cool yogurt dip and crunchy cashew asparagus, this is a recipe made to impress both friends and family.
Red Curry Shrimp Dumplings with Sautéed Asparagus and Lime Soy Yogurt Dip
Yields: 25 dumplings
15 pieces of large shrimp, rinsed, peeled and deveined
2 tablespoons chopped green onion
2 whole shallots, minced
2 tablespoons chopped red or green bell pepper
2 teaspoons Thai red curry paste, or more to taste
1/2 teaspoon nanplaa/fish sauce
25 wonton wrappers
2 tsp vegetable oil
8 stalks of asparagus, trimmed
1/4 cup water, or more as needed
handful of cashews
Lime Soy Yogurt Dip:
3 tablespoons plain yogurt
1 teaspoon soy sauce, or more to taste
1 teaspoon lime juice
1/4 teaspoon lime zest
1/4 teaspoon sesame oil
1. Pulse the shrimp and the rest of the ingredients, except the wonton wrappers, in a food processor until a smooth paste has formed. Fill each wonton skin with shrimp paste and seal it in by scrunching the corners of the wrapper together into the center pointing upwards. Set aside.
2. Heat the oil in a fry pan over medium fire; arrange the trimmed asparagus stalks and shrimp dumplings making sure not to leave any touching. Fry, without moving, until the bottom of the dumpling has turned golden brown and slightly crispy. Pour in the water immediately; it should sizzle and steam. Turn the heat down and cover with a lid. In the mean time, stir together the ingredients for the yogurt dip. Set aside.
3. Once the water in the pan has almost evaporated, remove the lid and continue cooking for another 1-2 more minutes until the dumplings and asparagus have dried out and crisped up a bit (this prevents them from getting soggy).
4. Remove the asparagus and shrimp dumplings and arrange on a plate. Sprinkle a handful of cashew nuts on top of the asparagus. Serve with the lime soy yogurt dip.
Om nom nom….mm…