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1
To prepare the shrimp, remove tails (and shells, if there are any) and coarsely chop.
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2
It is best not to chop too them too finely.
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3
I like to keep a bit of texture in the wantons and shrimp can become very soft if you mince them too much.
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4
Keep the shrimp in a bowl to the side.
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5
For the sauce, heat the vegetable oil in a saute pan over medium heat.
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6
Then add the ginger and green curry paste until fragrant.
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7
Add the coconut milk and combine.
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8
Let it simmer on medium low heat for 7-10 minutes just to let everything cook together.
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9
Remove from heat.
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10
Allow the sauce to cool.
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11
You dont want the shrimp to cook in the sauce.
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12
Mix the Thai basil through the sauce and then add the chopped shrimp.
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13
Place your wonton wrappers on a clean work surface.
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14
Fill wonton wrappers with half a tablespoon of filling.
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15
You dont want them to be too full or you will have trouble closing and cooking them.
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16
Use wonton wrappers per directions.
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17
Usually you just need to wet one edge lightly with water to create the seal.
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18
You can fold these in any shape you like.
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19
If you have the square wrappers, a simple triangle works best.
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20
If you have the round wrappers you can fold them into a more traditional shape.
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21
Continue filling and folding until all the filling has been used.
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22
To cook you can steam or fry these.
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23
I prefer pan-fried.
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24
Heat oil in a large non-stick pan over medium heat.
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25
Add a single layer of dumplings into the pan.
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26
Fry dumplings until bottoms are golden brown.
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27
Add a splash of water to create steam and cover with a lid.
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28
Cook with the lid on for 2-3 minutes (the shrimp will not take long to cook).
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29
Serve immediately.
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30
Alternately you could freeze these on a baking sheet in a single layer.
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31
Once they are frozen you can transfer to a bag or smaller container to save space.
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32
Enjoy!
