Thai Shrimp Dumplings by Lynette Rohrer Shirk

These dumplings have no wrapper and may be eaten either as is or as part of a curry.

SERVES 8

8 ounces raw shrimp, peeled and deveined

2 tablespoons minced shallot

1 teaspoon minced garlic

1 teaspoon fresh minced cilantro

1 teaspoon cornstarch

¼ teaspoon sesame oil

1 teaspoon soy sauce

¼ teaspoon pepper

1 egg white

2 cups chicken broth

1 cup coconut milk

1 teaspoon Thai red curry paste

Combine all of the ingredients except chicken broth, coconut milk, and curry paste in a food processor to make a paste.
Bring the chicken broth, coconut milk, and curry paste to a simmer.
Form balls out of the shrimp mixture with oiled hands and drop them into the simmering broth mixture.
Simmer until the dumplings float.
Serve hot in teacups with a little of the poaching liquid.