mango-curry shrimp salad in wonton cups
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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. These can also be made 1 day ahead so are a great make ahead appetizer for guests.
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yield
48 serving(s)
prep time
20 Min
cook time
10 Min
method
Bake
Ingredients For mango-curry shrimp salad in wonton cups
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12wonton wrappers (from one 12-ounce package), each cut into 4 squares
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vegetable oil
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1/2 canmayonnaise
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2 Tbspchopped fresh cilantro
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5 tspfresh lime juice
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2 tspmango chutney
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3/4 tspthai green curry paste
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12 ozcooked medium shrimp, peeled, coarsely chopped
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fresh cilantro leaves
How To Make mango-curry shrimp salad in wonton cups
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1Preheat oven to 325°F.
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2Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down.
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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.)
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4Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
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5Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
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6Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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