mango-curry shrimp salad in wonton cups
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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prep time
20 Min
cook time
10 Min
method
Bake
yield
48 serving(s)
Ingredients
- 12 - wonton wrappers (from one 12-ounce package), each cut into 4 squares
- - vegetable oil
- 1/2 can mayonnaise
- 2 tablespoons chopped fresh cilantro
- 5 teaspoons fresh lime juice
- 2 teaspoons mango chutney
- 3/4 teaspoon thai green curry paste
- 12 ounces cooked medium shrimp, peeled, coarsely chopped
- - fresh cilantro leaves
How To Make mango-curry shrimp salad in wonton cups
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Step 1Preheat oven to 325°F.
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Step 2Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down.
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Step 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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Step 4Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
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Step 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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Step 6Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
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