Friday, January 7, 2011

Wonton Crisps with Green Curry Mango-Shrimp Salad

Allow me to present an appetizer for your next gathering to impress the crowd and tickle their taste buds! The recipe is two steps. #1 is to make the wonton crisps, which can conveniently be done ahead of time, and #2 is to make your stuffing, which can be anything you want to experiment with! Below is my recipe for a mango-shrimp green curry salad which is full of flavor and texture. I love the zing of spice from the curry paste which is balanced with a creamy coolness from the mango, lime and mayonnaise.

Wonton Crisps with Green Curry Mango-Shrimp Salad

Wonton Cups:
1 package prepared wonton wrappers (can be found at any Asian market or this brand is available at your local Whole Foods)
1 tsp canola oil
1 tsp honey
1 tsp water
Whisk together oil, honey and water until combined. Using a pastry brush, brush each side of a wonton wrapper with oil mixture and insert into mini muffin tins or silicone baking cups, coaxing the tops to curl decoratively. Bake at 350 for 10-12 minutes until crispy and browned. Remove from molds, cool and set aside.

(Can be made 2-3 days ahead of time. Store in an air tight container.)

Green Curry Mango-Shrimp Salad:

1/2 C mayonnaise
1 Tbsp green curry paste
1/2 Tbsp sriracha hot sauce
Dash of soy sauce
juice of one lime
1/4 C cilantro, chopped finely
2-3 Tbsp mint, finely chopped
4 scallions, diced
1 red or yellow bell pepper, chopped
1 mango, firm but ripe, finely diced
1 1/2 lb cooked baby shrimp

Whisk together wet ingredients and herbs until well combined. Season to taste. Mix in scallions, bell pepper, mango and shrimp. (Can also be made 1 day ahead)

Spoon into prepared wonton cups, place on decorative platter (I used my bamboo steamer baskets) and serve immediately.

**TTK TIP** To avoid soggy wonton cups, line each wonton with a small piece of butter lettuce before filling with mixture. Adds some color and a little crisp!

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