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Mango-Curry Shrimp Salad in Wonton Cups

October 21, 2011

Mango-curry shrimp salad in wonton cups

Mango-curry shrimp salad in wonton cups

Mango, I like.  Curry, I really like.  Shrimp, hummm, okay!  I get to use my wonton wrappers, where do I sign up?  These tiny treats really pack a punch.  Be certain you don’t skip the cilantro, it is a must.   You can pop them right in your mouth.  They are perfect for entertaining guests at all sorts of gatherings.   The greatest thing about these little guys is that they take under 30 minutes to make!

Mango-Curry Shrimp Salad in Wonton Cups

Ingredients

12 wonton wrappers, each cut into 4 squares

2 tablespoons olive oil

1/2 cup mayonnaise

2 tablespoons chopped fresh cilantro

5 teaspoons fresh lime juice

2 teaspoons mango chutney

1 teaspoon Thai green curry paste

12 ounces peeled cooked medium shrimp, coarsely chopped

Fresh cilantro leaves for garnish

To Prepare the Wonton Cups

Preheat the oven to 325 F.  Place the wonton squares on the work surface; brush lightly with oil.  Press each into a mini muffin cup, oiled side down.  Bake until the wonton cups are golden brown, about 10 minutes.  Cool completely in tins.

Note:  The wonton cups may be prepared up to 3 days in advance.  Remove the cups from the tin and store in an air tight container at room temperature.

To Prepare the Shrimp Salad

In a small bowl combine the mayonnaise , chopped cilantro, lime juice, chutney, and curry paste in a medium bowl to blend.  Stir in the shrimp.  Season the salad to taste with salt and pepper.

To serve

Simply spoon a teaspoon of the shrimp salad into the cooled wonton cups and serve.

Note:  The shrimp salad may be prepared up to 1 day  ahead.  Cover and refrigerate.

Makes 48 wonton cups

From The Bon Appetit Cookbook

Mango-curry shrimp salad in wonton cups

Mango-curry shrimp salad in wonton cups

If you don’t like spicy hot you may substitute the Thai green curry pasted for a Thai yellow curry paste which has the same flavors in a milder form.

From our kitchen to yours,

Sydney Jones

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