Shrimp Salad Wonton Cups Recipe
This shrimp salad wonton cups recipe is a definite crowd-pleaser. It’s a delicious appetizer bursting with Asian flavors.
Servings 12 pieces
Equipment
- Muffin tin
- Brush
Ingredients
- unsalted butter melted for greasing
- 2 tbsp. olive oil
- 1 cup (140 gr) salad shrimps peeled, unveiled, tail-off
- 4 cloves garlic chopped
- ½ lemon
- 12 wonton wrappers
- 2 cups (50 gr) white cabbage shredded
- 2 cup (50 gr) red cabbage shredded
- 1 carrot shredded
- spring onions chopped for garnish
Asian Dressing
- 2 cloves garlic minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp white vinegar
Instructions
- Preheat the oven to 375°F. Use a brush to grease a muffin tin with unsalted butter.
- Brush each wonton wrapper with the butter, on each side, and place it in the tin. Press it down gently to create a cup. Repeat this for the remaining wrappers and bake for about 5-10 minutes or until golden brown. Set aside when done.
- Heat the olive oil in a pan on medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Squeeze in the lemon juice and add the shrimps. Cook the shrimps on medium heat for about 10 minutes total. Transfer the shrimps to a plate or bowl to cool.
- Add the ingredients for the dressing in a medium bowl. Add the shredded white cabbage, red cabbage, and carrots into the same bowl and toss. Add the shrimps and mix again.
- Fill each cup with the salad and top with chopped spring onions.