Shrimp wonton cups recipe with shredded raw cabbage mix, carrots, and a flavorful Asian dressing.
Course Appetizer
Cuisine Asian
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 6people
Ingredients
50grunsalted butter
12jumbocooked shrimpsfreezer
4clovesgarlic
1/2tsplemon juice
12wonton wraps
100grcarrots, white and red cabbage mixshredded
spring onionsgarnish
Asian Dressing
2clovesgarlic
1/4cupsoy sauce
2tbspsesame oil
1/3cuprice vinegar
1/4cupvegetable oil
1tbspsugar
2tbspwhite vinegar
Tools
Muffin tin
Brush
Instructions
Preheat the oven to 375°F.
Melt 20 gr of butter in a microwave. Brush the wonton wraps with the butter and the muffin tin as well. Place the wonton wrap on top of the muffin tin and press it down gently to create a cup. Repeat this for the remaining wraps and bake for around 5 minutes.
In the meantime, take a bowl and add all the ingredients for the sauce, mix, and put aside.
Heat 30 gr of unsalted butter in a skillet. Add the garlic using a garlic presser and add the lemon juice. Layer the shrimps in the pan and cook on each side for about 5 minutes. Afterward, place the shrimps on a plate covered with a paper towel.
Take one wonton cup and add a little bit of cabbage-carrot mix. Drizzle a little bit of sauce, add a shrimp, and drizzle a bit more sauce on top. Garnish with spring onions.