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3/4 pound raw shrimp, chopped
4 scallions, chopped
1 tablespoon garlic, minced
1/4 cup Kikkoman Thai Yellow Curry Sauce
1 egg white
wonton skins, 3-1/2 inch squares
vegetable oil as needed
CREAMY CURRY SAUCE
1 cup heavy whipping cream
2 tablespoons Kikkoman Thai Yellow Curry Sauce
2 tablespoons butter
1/2 tablespoon dry mustard
1 teaspoon white pepper
To Make Ravioli: Combine shrimp, scallions, garlic, Thai Yellow Curry Sauce, and egg white. Center 1 teaspoon filling onto each wonton. Dampen edges with water. Fold in half to form triangle, seal edges. Place large skillet over high heat, add oil. Put some ravioli in pan, do not crowd. Cook for 2-1/2 minutes or until bottoms are golden, swirling pan to ensure even browning. Fry remainder of ravioli. Drop ravioli into simmering water, cover and cook for 3 minutes, drain.
To Make Creamy Curry Sauce: Combine whipping cream, Thai Yellow Curry Sauce, butter, dry mustard and white pepper into a medium saucepan. Heat to boiling, cook for 3 mi nutes. Pour curry sauce over ravioli to serve.
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