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Mango-Curry Shrimp Salad in Wonton Cups (China) Recipe

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This recipe for Mango-Curry Shrimp Salad in Wonton Cups (China), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Thursday, January 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 wonton wrappers (from one 12 ounce package) each cut into 4 squares, vegetable oil, 1/2 cup mayonnaise, 2 Tablespoons chopped fresh cilantro, 5 teaspoons fresh lime juice, 2 teaspoons mango chutney, 3/4 tsp. Thai green curry paste,
12 ounces peeled cooked medium shrimp coarsely chopped, Fresh cilantro leaves.

Directions:
Directions:
Preheat oven to 325F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. 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.)
Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 2 days prior to use). Spoon shrimp mixture onto wonton cups.

Number Of Servings:
Number Of Servings:
48 pieces
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This was an appetizer we prepared for the Nakoma neighborhood Tulip dinner for several years. Alex loves these.

 

 

 

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