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!