Mango Curry Shrimp
Salad in Wonton Cups – Print This Recipe
Yield: 30 pieces
Mango Chutney
- 2
green onions, coarsely chopped
- 1
oz/28 g dried currants
- 1/2
tbsp/7 mL sherry vinegar
- 1
tsp/3 g peeled and grated ginger
- 12
oz/340 g mango, peeled, seeded, and cut into 1/4-in/6-mm dice
Shrimp Salad
- 15
wonton wrappers, cut into rounds 2 in/5 cm in diameter
- 1
tbsp/15 mL vegetable oil
- 2 fl
oz/60 mL mayonnaise
- 1
tbsp/3 g coarsely chopped cilantro
- 1 1/4
fl oz/37.5 mL lime juice
- 1/2
tsp/2.5 mL Thai green curry paste
- 12
oz/340 g shrimp, 16/20 count, peeled, cooked, and cut into 1/4- to 1/2-in/6-m
to 1-cm dice
- 30
cilantro pluches
- For
the mango chutney: Combine all of the ingredients and mix until thoroughly
blended. Cover and refrigerate for at least 1 hour and up to 6 hours,
tossing occasionally.
- For
the shrimp cups: Preheat the oven to 325°F/163°C. Place the wonton rounds
on a cutting board and brush lightly with oil.
- Press
each wonton into mini muffin cups 2 in/5 cm in diameter by 1 in/3 cm deep,
oiled side down.
- Bake
until wonton cups are golden brown, about 10 minutes. Cool in pans.
- Remove
the cups from tins and store in an airtight container at room temperature
until needed.
- Whisk
mayonnaise, chopped cilantro, lime juice, 1 1/2 tbsp/23 mL chutney, and curry paste in a medium bowl until
fully blended.
- Stir
in the diced shrimp and season the salad as needed with salt and pepper.
- Fill
the wonton cups three-quarters full with the shrimp salad, garnish with
additional chutney as needed, and serve.
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