Mango Curry Shrimp Salad in Wonton Cups

Here is a much sought-after recipe from my Mom! Be prepared to have to make this for every party you are ever invited to from now until the end of time!

These appetizers are a highly requested item by my friends and family.  Very easy to make and can be made ahead of time, with the exception of putting them in the Siljans or WonTon Wrappers.

You can either make your own crispy wonton wrappers, or purchase the Siljans (blue box – typically in the bakery section or above the olives in Safeway, or in the deli aisle at Sobeys).  I have used the Siljans and they are just as good as the wonton wrappers and a lot less work as well as less fragile.  I put in a little more green curry than 3/4 teaspoon, but start with the recommended amount and let it sit for a bit before adding more.  Green Curry paste is hotter than the red curry paste.

Mango Curry Shrimp Salad
Prep time: 20 minutes (depending on how much you are making)
Yields: 48 wonton cups (approx. 10 people)

1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
3/4 teaspoon Thai green curry paste* (to taste)
12 ounces peeled cooked medium shrimp, coarsely chopped
Fresh cilantro leaves for garnish

Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in cooked 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 fresh cilantro leaves.

*Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.  It comes in a small jar.  You can adjust the amount of green curry to your taste. It’s best to let the salad sit for a while in the fridge before taste testing.

Wonton ‘Cups’

12 wonton wrappers (from one 12-ounce package, found in the produce section of most grocery stores), each cut into 4 squares.  Brush with oil on one side, and press into a miniature muffin cup, oil side down.  Bake until wonton cups are golden (about 10 minutes).  Cool completely before filling.  Can be made up to three days ahead, store in airtight container at room temperature. (Left-over wonton wrappers can be frozen, but I recommend freezing them with wax paper in between or in smaller bunches, as you have to thaw completely in order to peel them apart.)

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