12 wonton wrappers, from a 12 ounce
package
½ cup mayonnaise
2 Tablespoons fresh cilantro,
chopped
5 teaspoons fresh lime juice
½ cup chutney, such
as mango
1 teaspoon curry powder
12 ounces peeled,
cooked shrimp, chopped
salt and pepper
paprika for
garnish optional)
Heat oven to 325°F. Cut each
wonton wrapper into four squares; spray with a cooking spray
such as Pam. Carefully press each of the wonton squares into
miniature muffin cups, with the oiled sides down. Make sure
that the wrappers are pressed against the bottom of the cups,
so that when removed, the cups will set flat and not tip.
Bake about 10 minutes or until golden brown. Cool completely.
Remove from and store in an airtight container. These can be
made up to three days ahead.
For
filling, mix together the mayonnaise, chopped fresh cilantro,
lime juice, chutney and curry powder. Fold in the shrimp.
Season with salt and pepper. Cover and refrigerate. Filling
can be made one day in advance.
Top assemble, fill each
wonton wrapper with about a teaspoon of shrimp mixture.
Garnish with a light sprinkle of paprika.
Makes 48
appetizers.
May 11, 2005
