Chili Shrimp Wonton Cups
This recipe makes 25 pieces servings
Ingredients
- 25 wonton wrappers
- 2 tsp (10 mL) olive oil
- ½ cup (125 mL) diced peeled mango
- 2 tbsp (30 mL) mayonnaise
- 1 tbsp (15 mL) chopped fresh cilantro
- 2 tsp (10 mL) lime juice
- 1 tsp (5 mL) fish sauce
- 1 tsp (5 mL) sesame oil
- 3 tbsp (45 mL) unsalted roasted peanuts, chopped
- Shrimp:
- 2 tsp (10 mL) lime juice
- 2 tsp (10 mL) sesame oil
- 1 clove garlic, minced
- 1 pinch hot pepper flakes
- 6 oz (170 g) shrimp, peeled and deveined
Instructions
- Shrimp: In small bowl, combine lime juice, sesame oil, garlic and hot pepper flakes; add shrimp, tossing to coat. Let stand for 20 minutes; drain well.
- Meanwhile, lightly brush wonton wrappers with 1 tsp of the olive oil; press into mini muffin cups. Bake in 400ºF (200ºC) oven until crisp and golden, about 6 minutes. (Makeahead: Store in airtight container for up to 1 week.)
- In skillet, heat remaining olive oil over medium-high heat; cook shrimp until pink, about 4 minutes. With slotted spoon, remove to cutting board; chop into ¼-inch (5 mm) pieces.
- In bowl, stir together shrimp, mango, mayonnaise, cilantro, lime juice, fish sauce and sesame oil. (Make-ahead: Refrigerate in airtight container for up to 12 hours.) Spoon into wonton cups; sprinkle with peanuts.
- Additional information :
- Change It Up
- Chili Shrimp Cucumber Rounds
- Omit wonton cups. Serve shrimp mixture on ¼-inch (5 mm) thick cucumber rounds.
- Source : Canadian Living Magazine: December 2012