Red Curry Fried Rice Served in a Fried Wonton
“Red curry paste has quite a strong fl avor, but when it is blended with coconut milk and chicken soup, it creates a beautiful umami with a kick. When I created this dish, I imagined eating chips with curry rice. The three parts to this recipe: red curry, wonton chips and fried rice, make the all in one ultimate Asian fusion.”
— Hideyuki Okayama
Red Curry Fried Rice Served on a Fried Wonton
Ingredients: Serves 2-3 people
• 1 sheet wonton
• Vegetable oil for deep frying
Red Curry Sauce:
• 2 tbsp red curry paste
• 1 can coconut milk (5.5 oz)
• 6-8 oz chicken soup
• 1/2 tsp garlic, grated
• 1/2 tsp ginger, grated
• 1/3 onion, cubed
• 1/4 carrot, cubed
• 1 small potato, cubed
• Vegetable oil for stir frying
• 1 cup cooked rice
• 1 egg
• Your favorite toppings (Crabsticks and onion, etc.)
• Salt, pepper, and soy sauce for seasoning
1. Place a wonton sheet on a ladle to make a bowl shape.
2. Deep fry the wonton. Wonton easily comes up to the top of the oil, so make sure to keep pressing the wonton onto the ladle to make the bowl shape.
3. Stir fry garlic, ginger, onion, carrot and potato.
4. Once they are done, add coconut milk and chicken soup. Bring to a boil.
5. Add red curry paste and mix well. Set aside. Keep warm.
6. Cook fried rice. Stir fry your favorite toppings and eggs. Add cooked rice and season with salt, pepper and soy sauce.
7. Assemble the three components: Spread red curry sauce on a plate. Place fried rice in a wonton bowl. Arrange fried rice fi lled wonton bowl on top of the red curry sauce.
Restaurant business veteran Hideyuki Okayama has resided and operated restaurant businesses in the East Village since the 1980s. In the past he launched several hit projects promoting Japanese cuisine. His most recent project is Hakata Hot Pot, serving nabe hot pot in the Hakata region style.
Hakata Hot Pot is a new restaurant in the East Village keeping up with the steadily popularizing dish of hot pot. Hakata Hot Pot offers specialty items like Motsunabe hot pot, a dish that became popular in Fukuoka, Japan in the 1950’s, and that has collagen broth base and intestine/offal as a main ingredient (low in calories and high in protein). Also on the menu are an array of other interesting hot pot choices (such as Detox Cilantro and Motsu Hot Pot), and other specialty and traditional Japanese dishes (such as Okonomiyaki). Customer’s boast great service and an intimate environment (large groups will want to make reservations). Good for both lunch breaks and dinner outings, Hakata Hot Pot has just the right Plum Wine and appetizers to satisfy a hungry customer.
58 St. Marks Pl., (bet. 1st and 2nd Aves.), New York, NY 10003
TEL: 212-598-1188 / www.hakatahotpot.nyc