Mango-Curry Shrimp Salad in Wonton Cups |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 48 |
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Green curry paste (a blend of green chilies, garlic, onion, and spices) adds explosive flavor to these one-biters. You’ll need a miniature muffin tin to prepare the wonton cups. From Bon Appetit, October 2001. Ingredients:
12 wonton wrappers, each cut into 4 squares (from one 12-ounce package) |
vegetable oil |
1/2 cup mayonnaise |
2 tablespoons chopped fresh cilantro |
5 teaspoons fresh lime juice |
2 teaspoons mango chutney |
3/4 teaspoon thai green curry paste |
12 ounces peeled cooked medium shrimp, coarsely chopped |
fresh cilantro leaves |
Directions:
1. Preheat oven to 325°F
2. Place wonton squares on work surface; brush lightly with oil.
3. Press each into miniature muffin cup, oiled side down.
4. Bake until wonton cups are golden brown, about 10 minutes.
5. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
6. Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
7. Stir in shrimp.
8. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
9. Place wonton cups on serving platter.
10. Spoon 1 teaspoon shrimp salad into each cup.
11. Garnish with cilantro leaves.
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