Mango-curry Shrimp Salad In Wonton Cups Recipe

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Mango-Curry Shrimp Salad in Wonton Cups

Vicki Butts (lazyme)

By
@lazyme5909

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.

These can also be made 1 day ahead so are a great make ahead appetizer for guests.

Rating:
☆☆☆☆☆ 0 votes
Serves:
48
Prep:
20 Min
Cook:
10 Min
Method:
Bake

Ingredients

12
wonton wrappers (from one 12-ounce package), each cut into 4 squares
vegetable oil
1/2 can(s)
mayonnaise
2 Tbsp
chopped fresh cilantro
5 tsp
fresh lime juice
2 tsp
mango chutney
3/4 tsp
thai green curry paste
12 oz
cooked medium shrimp, peeled, coarsely chopped
fresh cilantro leaves

Step-By-Step

1Preheat oven to 325°F.
2Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down.
3Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
4Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
5Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
6Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Thai