Mango-Curry Shrimp Salad in Wonton Cups
- Preparing Time: -
- Total Time: -
- Served Person: Makes 48
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- vegetable oil
- fresh cilantro leaves
- Carbohydrate 5 g(2%)
- Cholesterol 11 mg(4%)
- Fat 2 g(4%)
- Fiber 0 g(1%)
- Protein 2 g(4%)
- Saturated Fat 0 g(2%)
- Sodium 100 mg(4%)
- Calories 48
Preparation Preheat oven to 325°F. 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 1 day ahead. Cover and refrigerate.) Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves. *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
Preparation Preheat oven to 325°F. 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 1 day ahead. Cover and refrigerate.) Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves. *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
