Recipe information
Yield
Makes 48 Servings
Ingredients
12
wonton wrappers (from one 12-ounce package), each cut into 4 squares
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
Need to make a substitution?
Preparation
Step 1
Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. DO AHEAD Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.
Step 2
Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. DO AHEAD Salad can be prepared up to 1 day ahead. Cover and refrigerate.
Step 3
Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.