Prawn Dumplings in a Light Red Curry Sauce with Fresh Coriander

Preparation time: 45 minutes
Cooking time: 30 minutes
Serves: 8 as a starter and 4 as a main

  • 24 wonton wrappers
  • 8 Spencer Gulf King Prawns (green), peeled with tails on
  • 8 sprigs coriander, to garnish


  • 500g Spencer Gulf King Prawns (green), peeled and finely chopped
  • 2 spring onions, chopped
  • 1 tbsp chopped chives
  • ¼ tsp finely grated lime zest
  • ½ tsp grated ginger
  • ½ birds eye chilli, deseeded and chopped
  • ½ tsp fish sauce
  • White pepper
  • 1 egg white
  • 2 tsp cornflour
  • Red curry sauce
  • 1 tbsp vegetable oil
  • 2 tbsp red curry paste
  • 2 x 400ml tins coconut milk
  • 2 kaffir lime leaves
  • 2 tsp palm sugar
  • 1 tsp fish sauce
  • 2 tbsp lime juice


Place the filling ingredients together in a food processor and blend for 2 minutes or until mixture becomes a smooth paste.

Place a heaped teaspoon of filling in the centre of each wonton wrapper. Brush the edges of each wrapper with water, fold in half to create a triangle, enclosing the filling and press firmly to seal. Repeat process until all the filling has been used. Place dumplings on a baking tray lined with baking paper, cover with plastic wrap and refrigerate until required.

For the curry sauce, heat oil in a medium saucepan over a medium heat. Add curry paste, stirring to combine and cook for 2 minutes until aromatic. Add coconut milk, kaffir lime leaves and 400ml water. Bring to the boil, reduce heat to a simmer and cook for 20 minutes or until mixture has reduced by a third. Add sugar, fish sauce and lime juice to season and adjust accordingly. Place peeled green prawns with tails into the broth and cook for 2 minutes or until opaque. Remove from broth and set aside until required.

To cook dumplings, bring a large saucepan of water to the boil and reduce the heat to a simmer. Carefully place dumplings into the water and cook for 3 minutes or until floating. Drain.

Place dumplings in serving bowls and top with a poached prawn. Spoon over red curry sauce and garnish with a sprig of coriander.

NOTE: recipe makes 24 dumplings