Asian Shrimp Wonton Cups Recipe
Shrimp wonton cups recipe with shredded raw cabbage mix, carrots, and a flavorful Asian dressing.
Servings 6 people
- 50 gr unsalted butter
- 12 jumbo cooked shrimps freezer
- 4 cloves garlic
- 1/2 tsp lemon juice
- 12 wonton wraps
- 100 gr carrots, white and red cabbage mix shredded
- spring onions garnish
- 2 cloves garlic
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1/3 cup rice vinegar
- 1/4 cup vegetable oil
- 1 tbsp sugar
- 2 tbsp white vinegar
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.