Kra Pao Beef Dumplings, Thai Crispy Kaua’i Shrimp with Thai Red Curry Eggplant Puree and Thai Green Curry Bush Bean Puree

Kapolei High School

Hamburger Kra Pao Dumplings

Ingredients:

• Filling:

• 1 lb ground beef (or a blend of beef and pork)

• 3-4 cloves garlic, minced

• 2-3 Thai bird's eye chilies, minced (adjust to your spice preference)

• 1 small shallot, minced

• 1/4 cup soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon fish sauce

• 1 tablespoon sugar

• 1 cup fresh holy basil leaves (or Thai basil), roughly chopped

• optional: 1/4 cup diced bell pepper for added texture.

• Dumplings:

• 1 package (about 50) round dumpling wrappers (gyoza or potsticker wrappers)

Instructions:

1. Prepare the Kra Pao Filling:

• Heat a wok or large skillet over high heat.

• Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

• Add the minced garlic, chilies, and shallot to the skillet and cook for about 1 minute, until fragrant.

• Stir in the soy sauce, oyster sauce, fish sauce, and sugar. Cook for another minute until the sauce thickens slightly.

• Remove the skillet from the heat and stir in the chopped Thai basil. Let it wilt in the residual heat, then let the mixture cool.

2. Assemble the Dumplings:

• Lay out a dumpling wrapper on a clean surface.

• Place about one tablespoon of the Kra Pao filling in the center of the wrapper.

• Moisten the edges of the wrapper with a bit of water.

• Fold the wrapper in half to form a half-moon shape, and press the edges firmly to seal. 

• Repeat with the remaining wrappers and filling.

3. Cook the Dumplings:

• Pan-frying (Potsticker Method): or steam

Thai Fried Shrimp

Ingredients:

• For the Shrimp:

• 1 pound large shrimp, peeled and deveined

• 1/2 cup cornstarch

• 1/4 cup rice flour (for extra crispiness)

• 1 teaspoon garlic powder

• 1/2 teaspoon white pepper

• 1/2 teaspoon salt

• Vegetable oil, for frying

• For the Flavoring/Sauce:

• 3 cloves garlic, minced

• 2 Thai chilies, thinly sliced (adjust to your spice preference)

• 1 tablespoon fish sauce

• 1 tablespoon lime juice

• 1 teaspoon sugar

• 2 tablespoons chopped cilantro

• Optional: thinly sliced green onions.

Instructions:

1. Prepare the Shrimp:

• Combine cornstarch, rice flour, garlic powder, white pepper, and salt in a bowl.

• Pat the shrimp dry with paper towels.

• Toss the shrimp in the flour mixture, ensuring they are evenly coated.

2. Fry the Shrimp:

• Heat vegetable oil in a wok or large frying pan over medium-high heat.

• Carefully add the shrimp in batches, avoiding overcrowding the pan.

• Fry until golden brown and crispy, about 2-3 minutes per side.

• Remove the shrimp with a slotted spoon and drain on paper towels.

3. Make the Flavoring:

• Combine minced garlic, sliced Thai chilies, fish sauce, lime juice, and sugar in a separate small bowl.

4. Combine and Serve:

• Quick sautee to the garlic and peppers, add them to the pan after removing the shrimp, and sautee for about 30 seconds before adding the other sauce ingredients.

• Then add the fried shrimp to the pan and toss to coat with the sauce, or toss the fried shrimp in the sauce bowl.

• Garnish with chopped cilantro and optional sliced green onions.

• Serve immediately.

Green Curry Coconut Green Bean Puree

Ingredients:

• 1 tablespoon coconut oil (or vegetable oil)

• 1 medium onion, diced

• 2-3 cloves garlic, minced

• 1-inch piece of ginger, minced

• 1-2 fresh green chilies, minced (adjust to your spice preference)

• 2-3 tablespoons green curry paste (adjust to your taste)

• 1 pound fresh string beans, trimmed and cut into 1-inch pieces

• 1 small potato diced (optional)

• 1 can (13.5 ounces) full-fat coconut milk

• 1/2 cup vegetable broth (or water)

• 1 tablespoon lime juice

• Kaffir lime leaves sliced thin to taste

• Salt, to taste

• Fresh cilantro for garnish (optional)

Instructions:

1. Sauté the Aromatics:

• Heat the coconut oil in a large skillet or pot over medium heat.

• Add the onion and cook until softened about 5 minutes.

• Add the garlic, ginger, and chilies, and cook for another minute until fragrant.

2. Add Curry Paste:

• Stir in the green curry paste and cook for 1-2 minutes, allowing it to release its aromas.

3. Cook the Vegetables:

• Add the diced potatoes, if using, and then the string beans, and cook for a few minutes.

• Pour in the coconut milk and vegetable broth.

• Bring to a simmer, then reduce the heat and cook until the string beans and potatoes are tender about 10-15 minutes.

4. Purée the Curry:

• Carefully transfer the curry to a blender or use an immersion blender to purée until smooth.

• Return the puréed curry to the pot.

Red Curry Eggplant Puree

Ingredients:

• Vegetables:

• 2 medium eggplants (any variety)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 inch ginger, grated

• Curry Base:

• 2-3 tablespoons red curry paste (adjust to your spice preference)

• 1 can (13.5 oz) full-fat coconut milk

• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)

• 1 tablespoon brown sugar (or palm sugar)

• Extras:

• 1 tablespoon vegetable oil

• Juice of 1 lime

• Kaffir lime leaves thin sliced to taste

• Fresh cilantro or Thai basil for garnish

• Optional: red chili flakes for extra heat.

Instructions:

1. Prepare the Eggplant:

• Preheat the oven to 400°F (200°C).

• Cut the eggplants in half lengthwise. Score the flesh in a crosshatch pattern to help it cook evenly.

• Lightly brush the cut sides with vegetable oil and season with salt and pepper.

• Place the eggplants cut-side down on a baking sheet and roast for 30-40 minutes or until the flesh is very tender.

• Once the eggplant is cool enough to handle, scoop the flesh out of the skin.

2. Sauté the Aromatics:

• Heat the vegetable oil in a large skillet or pot over medium heat.

• Add the chopped onion and cook until softened about 5 minutes.

• Add the minced garlic and grated ginger and cook for another minute, until fragrant.

3. Build the Curry:

• Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly, to release its aromas.

• Pour coconut milk, fish sauce (or soy sauce), and brown sugar. Stir well to combine.

• Bring the mixture to a simmer and cook for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

4. Puree the Eggplant:

• Add the cooked eggplant flesh to the curry sauce.

• Use an immersion blender to puree the mixture