Mango-curry Shrimp Salad In Wonton Cups

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 48
• 12 wonton wrappers, each cut into 4 squares (from one 12-ounce package)
• vegetable oil
• 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
• 12 ounces peeled cooked medium shrimp, coarsely chopped
• fresh cilantro leaves

Recipe

• 1 preheat oven to 325°f
• 2 place wonton squares on work surface; brush lightly with oil.
• 3 press each into miniature muffin cup, oiled side down.
• 4 bake until wonton cups are golden brown, about 10 minutes.
• 5 cool completely in tins. (can be made 3 days ahead. remove cups from tins and store airtight at room temperature.)
• 6 whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
• 7 stir in shrimp.
• 8 season salad to taste with salt and pepper. (salad can be prepared up to 1 day ahead. cover and refrigerate.)
• 9 place wonton cups on serving platter.
• 10 spoon 1 teaspoon shrimp salad into each cup.
• 11 garnish with cilantro leaves.