Brendan Pang’s Red Curry Wontons have been taking the internet by storm and when i first saw it, i knew i had to recreate it! This is my Red Curry & Miso wontons – a twist on Brendan’s recipe with the addition of miso paste for extra umami. This recipe is great with frozen supermarket wontons but for those who wants to go full gourmet, i have the perfect wonton recipe for you.

There are afew things to note with these wontons:

1. Wonton wrappers: you can find them at Asian grocery stores! However, i find that recently regular supermarkets will stock them too!
2. Prawns: a good wonton requires lots of prawns! and they better be chunky. Take the time to cut your prawns into cubes rather than grinding them. That way you get a lot more texture from the bounciness of the prawns.
3. Red Curry Paste: you can also find this at your local Asian grocer but honestly, i got mine from my local big supermarket.

Ingredients

Wonton Filling:
200g pork mince (or chicken mince)
200g prawns, cut into small cubes
100g shiitake mushrooms, chopped
1 tbsp shaoxing rice wine
2 tbsp soy sauce
1/2 tbsp sesame oil
2 tbsp warm water + 1/2 tbsp mushroom or chicken powder
1 tbsp cornstarch or potato starch
1 tbsp ginger, grated
1/2 tbsp salt
pepper

Wonton wrappers

Curry Miso Broth:
3 tbsp red curry paste
2 tbsp miso paste
400ml coconut cream
400ml chicken stock
2 tbsp sugar
fish sauce, to taste
lime juice, to taste
coriander
sesame seeds

Method

1. Wonton Filling: combine all the ingredients for the wonton filling together in a bowl. Mix it well for at least 3 minutes to work the protein and make the mixture extra sticky – this will result in a bouncier wonton.
2. Folding: working with 1 wonton wrapper a time, place 1 tsp of filling in the center and use the sticky filling as glue to pinch the wontons. Repeat until you run out of filling.(see video)
3. Boiling: bring a pot of water to a boil and depending on the size of your pot, drop in approximately 10 wontons. Let them boil until they float to the top and continue to boil for an extra 3 minutes. Scoop them out and drizzle lightly with some sesame oil to prevent sticking.
4. Curry Miso Broth: in a pot over medium heat, add in 2 tbsp of oil. Once hot, add in the curry and miso paste. Toast them until fragrant. Add in the coconut cream, chicken stock, sugar, fish sauce and lime juice and bring to a boil.
5. Pour a few ladles of the broth over your cooked wontons and top with coriander and sesame seeds.