shortcuts: wonton wrappers

July 9th, 2011

Pre-rolled pie crusts.

Cake mix.

Frozen puff pastry.

Although I pride myself on being a “from scratch” cook and baker, there are times where taking a short cut – using a pre-made or packaged ingredient – can be just the ticket. Here and in future posts, I’d like to share some of my favorite recipes that feature these little helpers – I think you’ll agree that you can serve any of these recipes with pride (you can share your “secret” ingredient or not – I’ll never tell).

First up – wonton wrappers!

Okay, these have already appeared in a previous post – but I can’t get enough of them. I always have a package or 2 in the freezer and find them indispensable for so many quick, last minute appetizers and desserts. Here is yet another fast, easy recipe (savory this time) that can be adapted in any number of ways……….I just brought them to a cocktail party and they were instantly devoured.

The cups can be made up to 3 days in advance (always fill just before serving so they stay crisp) and can be filled with just about anything you like – chicken salad, black bean and corn salsa, seasoned ground beef with cheddar cheese and sour cream. Needless to say, they are also delicious filled with ice cream, fruit, chocolate mousse………..

Am I obsessed? Maybe just a little.
wonton cups with mango curry shrimp salad

wonton cups with mango curry shrimp salad

wonton cups with mango curry shrimp salad

Wonton Cups filled with Mango Curry Shrimp Salad
adapted from Bon Appetit

24 wonton wrappers (thawed if frozen)
vegetable oil
1/2 c. mayonnaise
2 T. cilantro, chopped, plus extra whole leaves for garnish (optional)
5 t. lime juice
2 t. mango chutney
3/4 t. thai green curry paste (more or less, depending on how much heat you prefer)
1 lb. cooked shrimp, coarsely chopped

Make wonton cups:  Pre-heat oven to 350. Brush wonton squares lightly with oil. Press gently into miniature muffin cups, oiled side down. Bake 8-10 minutes or until light golden brown. Cool out of pan on a wire rack (can be made 3 days ahead – cover and store at room temperature).

Make shrimp salad: whisk mayonnaise, cilantro, lime juice, chutney and curry paste in a medium bowl. Stir in shrimp. Season to taste with salt and pepper. (can be made 1 day ahead – refrigerate).

Just before serving, spoon mixture into wonton cups. Garnish with cilantro leaves if desired.

(print this recipe)

This delicious recipe brought to you by Donuts, Dresses and Dirt

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