Rice Paper Prawn Dumpling Bowls

These Rice Paper Prawn Dumpling Bowls with Creamy Red Curry Sauce are inspired by one of the biggest food trends right now - and they are every bit as good as they look. Crispy golden prawn dumplings cooked in a rich, velvety Thai red curry sauce and served over rice. Simple enough for a weeknight, impressive enough to feel like a proper dinner moment.

Serves 2

Ingredients:

For the dumplings

• 200g raw prawns, peeled
• 1 cup roughly chopped napa cabbage
• ¼ cup spring onions, roughly chopped
• 1 tsp garlic, chopped
• 1 tsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 tbsp kecap manis
• 6 rice paper sheets

For the red curry sauce

• 1 x 400ml can coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp peanut butter
• Juice of ½ lime

To serve

• 2 cups cooked rice
• Sesame seeds
• Sliced spring onions
• Fresh coriander
• Lime wedges

Method:

1. Place the prawns, napa cabbage, spring onions, garlic, ginger, sesame oil and kecap manis into a food processor. Blitz until combined but still slightly textured.

2. Lightly wet a rice paper sheet and place it on a clean surface. Spoon one-third of the prawn mixture into a log shape across the lower third of the rice paper. Roll tightly, folding in the sides as you go. Wrap with a second wet rice paper sheet. Repeat twice more to make 3 large rolls using all 6 rice paper sheets.

3. Using a sharp, clean knife, slice each roll into bite-sized dumpling pieces.

4. Heat ¼ cup olive oil in a large frying pan over medium-high heat. Arrange the dumplings in a single layer and cook for 1 minute. Cover with a lid and cook for 3 minutes.

5. Turn each dumpling and cook, covered, for a further 3 minutes or until golden, crispy and the prawn filling is cooked through.

6. Meanwhile, add the coconut milk, red curry paste, soy sauce, peanut butter and lime juice to a saucepan. Bring to a gentle boil, then reduce to a simmer for 5 minutes, or until thickened to your liking.

7. Divide the rice between 2 bowls. Top with the crispy prawn dumplings and spoon over the red curry sauce.

8. Finish with sesame seeds, spring onions, coriander and lime wedges.