Garlic Shrimp Salad Wonton Cups

Garlic Prawn (Shrimp) Salad Wonton Cups with Sweet Chilli Sauce on a platter

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Garlic Shrimp Salad Wonton Cups

Impress your guests with these deliciously easy shrimp salad wonton cups.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: Asian

Keyword: asian inspired, easy appetizer, Garlic Prawns, Garlic Prawns, Shrimp Wonton Cups, Seafood Appetizer, Party Food, Christmas Recipes, Easy Appetizer, Wonton Wrappers, Sweet Chilli Sauce, Asian Inspired, Healthy Salad, Garlic Shrimp, healthy salad, party foods, seafood appetizer, shrimp wontons cups, sweet chillit sauce

Servings: cups

Author: Karina Carrel

Equipment

1 muffin tin 12 cup non stick

Ingredients

12 cubes wonton wrappers use egg roll wrappers as a substitute if you can find
24 medium Shrimp (prawns) deveined frozen peeled raw tails intact
1 tbsp olive oil
4 cloves garlic (large) crushed
4 tbsp lemon juice freshly squeezed
1 pinch salt to taste
2 cups coleslaw raw salad mix with no dressing (shredded cabbage and carrot)
2 tbsp mayonnaise whole egg
1 tsp sesame oil
2 tbsp lemon juice fresh
1 stem scallion or green onion (spring onion) sliced to garnish
1 bowl sweet chilli sauce serving suggestion

Instructions

Preheat oven to 176C. Spray a standard muffin tin with cooking oil spray. Line each muffin hole with a wonton wrapper, lightly pressing down into the sides and walls off each muffin hole to form them into cups. Lightly spray wrappers with additional cooking spray and bake for 10-15 minutes, or until golden and crispy. Transfer cups to a cooling rack, allow to cool and set aside.
While cups are cooling, prepare prawns: Wash shrimp and thoroughly pat dry with paper towel. Set 12 whole shrimp aside, and slice the remaining shrimp, discarding tail.
Heat oil in a medium-sized pan over medium heat. Add the sliced shrimp to the pan with 2/3 of the crushed garlic, 2/3 of the lemon juice and salt. Fry for about 5 minutes or until prawns have changed in colour and are cooked through. Transfer to a bowl and add the remaining whole shrimp to the pan with the remaining garlic and lemon juice; season with salt. Fry on each side until cooked through. Transfer to a separate plate and set aside.
Add the coleslaw mix, mayonnaise, sesame oil and lemon juice to the bowl with the sliced shrimp, mixing all of the ingredients through until combined. Season with extra salt if needed and extra lemon juice (about 1 tablespoon).
Spoon the coleslaw filling into each wonton cup with one whole shrimp on top to garnish/decorate. Sprinkle with spring onion slices; serve with lemon wedges and sweet chilli sauce.

Notes

Preparation Tips

Wonton Cups: Use a standard muffin tin. You must spray the tins (or the wrappers) with a little cooking oil spray before baking to ensure they get golden and crispy.
Oven Temp: Bake at 350°F (180°C). Keep an eye on them; they burn fast!
Prawns (Shrimp): Pan-fry them on high heat with the garlic just until they turn pink. Do not overcook them, or they'll get rubbery.
The Salad: It's a coleslaw-style mix (shredded cabbage green, red or both and shredded carrot, you can have onion in there as well if you like). Use fresh lemon juice (not bottled!) for the dressing—it makes a huge difference.

Make-Ahead & Storage

Cups: You can bake these the night before! Store them in an airtight container on the bench.
Freezing: You can even freeze the baked cups. Thaw them on the day and reheat in a medium oven to crisp them up again.
Salad: You can chop the veggies ahead of time, but mix the mayo, sesame oil, and lemon dressing in right before serving so it stays crunchy.

Serving

Don't skip the Sweet Chili Sauce drizzle at the end; it ties the creamy salad and garlic prawns together perfectly.
Serve with extra lemon wedges on the side!

Nutrition