Red Curry Miso Wontons
Pork & prawn wontons in curry miso broth
Ingredients
- Wonton wrappers
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
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
Instructions
- 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.
- 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)
- 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.
- 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.
- Plate up a few wontons per plate and pour a few ladles of the broth over your cooked wontons. Top with coriander and sesame seeds.