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.

Wontons are little morsels of a flavourful mince that’s either boiled or fried, and they originate from China – super popular when paired with noodles and soup. Most commonly filled with prawns and pork, if you cannot eat either or both of these ingredients, please feel free to switch to chicken!

Red curry is a type of curry from Thailand. It’s a lot spicier than green or yellow curry and it’s packed with flavour – but it’s also depends on the region you’re eating it in Thailand.

A few of the ingredients you’ll need for this recipe and some tips to help you out!

1. Wonton wrappers: highly recommend you use store-bought wonton wrappers for ease and convenience. You can find them at Asian grocery stores! However, i find that recently regular supermarkets will stock them too! If you are up for a challenge though, please look through one of my dumplings recipe for the wrapper recipe!
2. Prawns: a good wonton requires lots of prawns! and they better be chunky. Take the time to deveine and cut your prawns into cubes rather than grinding them. That way you get a lot more texture from the bounciness of the prawns. If you are allergic to shellfish, please leave this out – a simple pork wonton is still just as good.
3. Pork: if i’m honest, the fattier the better and juicy your wontons will be. But again, for whatever reason you cannot eat pork, please substitute with chicken mince instead!
4. Red Curry Paste: Red curry is a type of curry from Thailand – it is a lot spicier than your typical green or yellow curry so be warned! Again, for ease and convenience, i highly recommend using store-bought red curry paste! you can also find this at your local Asian grocer but honestly, i got mine from my local big supermarket (it’s pretty accessible nowadays)
5. Miso: miso is a Japanese fermented soy bean paste that’s a quintessential part of Japanese cuisine. It sounds a lot scary then it tastes but it’s delicious and packed with umami flavours. Asian grocery stores is where you’ll find this! There are many variety of miso out there. I used white miso and i highly recommend you do the same but if you cannot find it then any miso will do!
6. Shiitake mushrooms: a super popular mushroom variety in Asian cuisine. It’s packed with flavour and it’s also a fantastic sponge to soak up so much flavour. I used fresh shiitake mushroom, however if dried is the only type you can find then please rehydrate them by soaking them in hot water for 30 mins, then squeeze the liquid and cut. Asian groceries is where you’ll find them!
7. Why are we adding water & chicken stock powder to our wonton filling? it adds to the juiciness of the wontons!
8. Cornstarch/potato starch: to prevent your wonton filling from being too watery.
9. Other condiments: shaoxing rice wine, soy sauce, sesame oil, fish sauce you can all find in Asian grocery stores! These condiments are stables in Asian cuisine so Asian dishes are something you’re looking to explore then i highly recommend you stock up your pantry with these ingredients!
10. Storage: I normally like to make a big batch of my wontons and store them in the freezer for up to 3 months and then boil them for quick midweek dinner when i’m ready to eat.

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.