k.Market, Red Thai Prawn Curry Wontons | 15 pc

Local Delivery • In-Store Pickup
This product is frozen.

BIGGER AND MORE FLAVOUR THAN BEFORE

A flavour town packed with lemongrass, kaffir lime, and galangal. Sweet but spicy.

Cooking Instructions:

Cook from frozen do not defrost. Meat wontons are raw and need to be cooked through. Do not pull wontons apart, the dough will break. Cook as instructed and they will separate when they are cooked. Eat it with your favourite noodles, vegetables, or ponzu.

Boiling Prep Time: 7-10 mins

1. Bring a pot of water to a rolling boil on high heat.
2. Drop the dumps and stir. Don’t let them stick to the bottom of the pot.
3. Turn the heat down to medium heat and gently simmer for 4-5 mins. Rapid or a rolling boil will break them.
4. Scoop and drain off all excess water.

Ingredients: prawn, pork, Shaoxing, garlic, ginger, lemongrass, kaffir lime, galangal, chili, white pepper, salt.

Chef Ken Yau's Story

Ken began his career in Toronto, Canada working at Scaramouche and Nota Bene restaurants.

From there, his career has taken him around the world, including the UK, to work at three-Michelin star restaurant The Fat Duck. He then helped to launch The Fat Duck in Melbourne, Australia, before heading to Hong Kong, to work at Liberty Private Works.

He takes inspiration from his travels, his mother’s cooking and the joy of community.

The Heart Behind k.Market

With k.Market, I want to celebrate fresh, high-quality handmade Asian food, packed with fun, familiar flavours, ready to make at home!

It started with handmade and hand-rolled dumplings and evolved to pantry staples like the Yau’s Everything Sauce and Everything Seasoning. Each recipe honours a part of my childhood (Mama Yau's Big Zongzi), a part of tradition, and a part of cooking in some of the greatest kitchens around the world.

My hope for k.Market is to encourage everyone to have more fun when cooking. You can mix and match pantry items with dumplings or fried rice to create something new and delicious. We’ve done all the prep work so that you can enjoy the best part – eating!

Cook. Eat. Share.

- ken