Thai red curry dumplings

These tasty treats resemble little money bags. Minced pork or chicken could replace the prawns. The pork may take a little longer to cook. Dim sum wrappers are thinner than wonton wrappers which could also take longer to cook.

Dumplings

1 tsp	Rice bran oil
1 small	Shallot, diced
2 Tbsp	Ginger, grated
250 g	Raw prawns, shelled, deveind and tails removed (Main)
2 Tbsp	Thai red curry paste (Main)
1 tsp	Fish sauce
2 Tbsp	Chopped fresh coriander
22	Wonton wrappers (Main)

Dipping sauce

¼ cup	Light soy sauce
2 Tbsp	Lemon juice

Directions

1. Heat the oil on low and pan-fry the shallot, until softened. Stir in the root ginger and heat through for 1 minute. Cool.
2. Place the prawns in a food processor and mix until finely chopped. Place in a bowl and add the shallot mixture, red curry paste, fish sauce and coriander. Mix well.
3. Take one wrapper, lightly moisten the edges with a little water, then place a heaped teaspoon of the prawn mixture in the centre. Draw up the edges to form a bag shape. Squeeze tightly to seal. Place on an oiled plate and cover with a damp paper towel.
4. Continue making little bags until the filling is used up. The dumplings may be covered with a damp towel and refrigerated for 2-3 hours before steaming.
5. Bring a large saucepan of water to the boil. Place a steamer on top. Lightly oil the base. Steam the wontons for about 8 minutes, until the filling is set and the wrappers soft.
6. Serve immediately with the combined dipping sauce ingredients.