MANGO-CURRY SHRIMP SALAD IN WONTON CUPS
Green curry paste (a blend of green chilies, garlic, onion, and spices) adds explosive flavor to these one-biters. You'll need a miniature muffin tin to prepare the wonton cups. From Bon Appetit, October 2001. These can also be made 1 day ahead so are a great make ahead appetizer for guests.
Provided by Vicki Butts (lazyme)
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325°F.
- 2. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down.
- 3. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
- 4. Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
- 5. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
- 6. Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
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