Mango Curry Shrimp Salad In Wonton Cups Recipes
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.
Provided by lazyme
Categories < 30 Mins
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Place wonton squares on work surface; brush lightly with oil.
- Press each into miniature muffin cup, oiled side down.
- Bake 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.)
- Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
- Stir in shrimp.
- Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
- Place wonton cups on serving platter.
- Spoon 1 teaspoon shrimp salad into each cup.
- Garnish with cilantro leaves.
Nutrition Facts : Calories 20.6, Fat 0.9, SaturatedFat 0.1, Cholesterol 9.8, Sodium 69.3, Carbohydrate 1.9, Sugar 0.2, Protein 1.2
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.
Provided by Vicki Butts (lazyme)
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325°F.
- 2. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down.
- 3. Bake 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.)
- 4. Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
- 5. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
- 6. Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
MANGO-CURRY SHRIMP SALAD IN WONTON CUPS
Steps:
- Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake 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.) Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.) Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves. *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
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