Presented by Pearly Baker’s Ale House
yellow curry sauce
- 10 cloves fresh garlic, sliced
- 1/4 tsp. chili flakes
- 1 13 1/2 or 14 oz. can coconut milk
- 2 T honey
- 3 T yellow curry powder
- 3/4 tsp. salt (or more to taste)
shrimp farce (Filling)
- 10 U18/20 shrimp, peeled and deveined
- 2 cloves fresh garlic, chopped
- 4 scallions, sliced
- 1/2 tsp. sriracha sauce
- 1 1/2 tsp salt (or more to taste)
- 1 package wonton wrappers (square)
- canola oil for deep-frying (or splurge on avocado oil)
For yellow curry sauce: Starting with an unheated high-sided sauce pan, slowly toast garlic until golden brown. Add chili flakes and toast for 5 seconds. Stir in coconut milk, honey, yellow curry powder, and salt. Simmer mixture until volume is reduced by half. Remove from cooktop to cool. Serve at room temperature.
For shrimp farce: Using a small food processor, pulse-blend all ingredients into 1/4-inch pieces.
For assembly: Using a small spoon, gently scoop shrimp farce (circumference about the size of a quarter) onto wonton wrappers.
Gently dampen the left and bottom edge of each wrapper. Lightly pinch the un-dampened corner of the wonton and pull downward, to connect with the damp corner. Smooth the outer edges, sealing the dumpling. Using both hands, grab each corner of the dumpling with the corresponding hand. Pull the right corner in a downward motion while simultaneously pulling the left corner upward. While doing this, use you index finger to make a slight indent on the back middle of the dumpling. Connect the two corners to form the shape properly. (This is a traditional wonton fold, if that makes it easier to visualize.) [NOTE: At this point, the wontons may be placed on a lined tray and frozen, transferred to a container, and reserved for future use.] Deep fry at 350°F until golden brown, about 5 minutes for frozen or 90 seconds for fresh. Work in batches to avoid overcrowding, no more than 10 in a large pot. Drain on paper towels before serving with yellow curry sauce on the side.