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Mango-Curry Shrimp Salad in Wonton Cups Recipe

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This recipe for Mango-Curry Shrimp Salad in Wonton Cups, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nadyne Epstein
Added: Thursday, April 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 wonton wrappers each cut into 4 squares
Vegetable oil
1/2 cup mayonnaise
2 tbsp. chopped fresh cilantro
5 tsp. fresh lime juice
2 tsp. mango chutney
3/4 tsp. Thai green curry paste
l2oz peeled cooked med. shrimp, coarsely chopped
Fresh cilantro leaves

Directions:
Directions:
Preheat oven to 325. 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 mayo, chopped fresh cilantro, lime juice, chutney and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt & pepper. (This can be done with chicken instead of shrimp)

Personal Notes:
Personal Notes:
It is a wonderful appetizer that can be made ahead. Both the cups and the salad can be made ahead; but not filled until ready to serve. I'm always looking for recipes that can be made ahead.

From Dylan Porter's Grandmother

 

 

 

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