Mango Curry Shrimp Salad in Wonton Cups
- Prep Time:
- Cook Time:
- Ready Time:
- 15 wonton wrappers, cut into rounds 2 in in diameter
- 1 tbsp vegetable oil
- 2 fl oz mayonnaise
- 1 tbsp chopped cilantro
- 12 oz shrimp, 16/20 count, peeled, cooked, and cut into 1/4- to 1/2-inch dice
- 1 1/4 oz lime juice
- 2 green onions chopped
- 1 oz dried currants
- 1/2 tbsp sherry vinegar
- 1 tsp peeled and grated ginger
- 12 oz mango, peeled, seeded, and cut into 1/4-in/6-mm dice
For the mango chutney: Combine all of the ingredients and mix until thoroughly blended. Cover and refrigerate for at least 1 hour and up to 6 hours, tossing occasionally.
For the shrimp cups: Preheat the oven to 325°F Place the wonton rounds on a cutting board and brush lightly with oil. Press each wonton into mini cups oiled side down. Bake until wonton cups are golden brown, about 10 minutes, cool in pans. Remove the cups from tins and store in an airtight container at room temperature until needed.
For the Shrimp salad: Whisk mayonnaise, chopped cilantro, lime juice, 1 1/2 tbsp chutney, and curry paste in a medium bowl until fully blended. Stir in the diced shrimp and season as needed with kosher salt and pepper. Fill the wonton cups three-quarters full with the shrimp salad, garnish with additional chutney as needed and enjoy!!