Steamed Vietnamese Rice Paper wrapped Red Curry Shrimp Dumplings with Cilantro and Shredded Carrots
Yield: about 20 pieces
1 lb Cooked large or jumbo shrimp (about 20- 24)
2 packages Vietnamese rice paper wrappers
1 package Rice vermicelli cooked, rinsed and cooled
1 bu Cilantro coarsely chopped
4 Tbl Thai fish sauce
2 Tbl Sesame seeds toasted
2 Carrots Peeled and sliced into matchstick
1 cup Napa cabbage shredded
Salt and pepper
1 Tbl Extra virgin olive oil
1 tsp Chopped garlic
2 Tbl Red curry paste
1 cup unsweetened coconut milk
1 Piece Lemongrass smashed (optional)
1 tsp Tomato paste, puree or sauce
Salt and pepper
Prepare the sauce:
Cook the garlic in the olive oil over moderate heat until golden (about 1-2 minutes), add the curry paste and lemongrass and cook a minute. Add the remaining ingredients and simmer over very low heat.
For the Shrimp Dumplings:
Cook the vermicelli and prepare all the other ingredients. Place the rice wrapper in a shallow pan of room temperature water and let it sit for a minute on a paper towel to soften. Place a shrimp on each wrapper and sprinkle a few drops of fish sauce, cover the shrimp with a little bit of the carrot, cilantro and vermicelli. If the shrimp are small, you might use 2 for each wrapper. Wrap the package up like a burrito and use a tiny bit more water to seal. Refrigerate the dumplings in a covered container with damp paper towels separating the layers. Serve cold or room temperature with the sauce hot or cold for dipping. They are good the next day!
