SHRIMP WONTON CUPS
Yield 24 servings of 1 wonton cup
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C). Lightly spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.Fill each wonton cup with about 1 tbsp (15 mL) of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.
Nutrition Facts :
CHINESE SHRIMP WONTON
Chinese shrimp wonton.
Provided by Phoebe Yu
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Mash green onion and ginger in a bowl with water. Mix in pork, 2 tablespoons rice wine, soy sauce, 2 teaspoons salt, sesame oil, and white pepper.
- Combine shrimp, 1 tablespoon rice wine, 1 teaspoon salt, mushrooms, and celery in a bowl. Add to the pork mixture; stir until filling is well combined.
- Separate and place wonton wrappers onto your work surface. Spoon about 1 tablespoon of the pork-shrimp filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal.
- Bring the chicken stock to a rolling boil. Add wontons and cook until they float to the top, about 5 minutes.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 39.9 g, Cholesterol 61 mg, Fat 7.1 g, Fiber 1.5 g, Protein 17 g, SaturatedFat 2.3 g, Sodium 1274.6 mg, Sugar 0.3 g
ASIAN SHRIMP WONTON CUPS
Steps:
- Make Wonton Cups: Preheat oven to 350 degrees F. Spray a standard muffin tin with cooking spray. Press wonton wrappers into muffin cups, taking care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.
- Bake 8 minutes or until golden brown and crunchy. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling.
- Meanwhile, make the Asian Coleslaw: In medium bowl, whisk together sesame oil, peanut butter, vinegar, olive oil, soy sauce and sugar. Add broccoli slaw and toss to combine.
- Make Shrimp: In large nonstick skillet, heat oil over medium heat. Add shrimp; cook 5 to 6 minutes or until shrimp are opaque and cooked through. Remove from heat; add sweet chili sauce and toss to combine.
- Divide coleslaw between wonton cups. Top each wonton cup with one shrimp. Sprinkle with sesame seeds and serve immediately.
ASIAN CHICKEN WONTON CUPS
These easy Asian Chicken Wonton Cups have layers of flavor!
Provided by Emily Bites
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
- Pour the sesame oil in a large skillet or saute pan and bring over medium-high heat. Add the ground chicken and cook, stirring and breaking up into small pieces, until the chicken is cooked through. Add the garlic and ginger to the meat and stir together. Cook for another minute and then add the mushrooms, cabbage, half the scallions and the black pepper. Stir together and cook for 2- 3 minutes until the veggies are softened. Remove from heat. Add the soy sauce, 1 tablespoon of the Hoisin sauce, and the sriracha and stir to combine.
- Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Press another wonton wrapper on top and fill with the remaining chicken mixture.
- Bake for 18-20 minutes until the wontons are golden brown and the contents are heated through. Remove the muffin tin from the oven and allow to cool for 2-3 minutes before removing from the tin. Drizzle the remaining tablespoon of Hoisin sauce onto the tops of the wonton cups and sprinkle with the remaining sliced green onions.
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
SHRIMP WONTON CUPS
These are the most delicious appetizers, and they are quite simple to prepare, but don't wait for a special occasion to have these, they are great for a weekend snack. This recipe makes 24 Wonton cups, I would double the recipe, as these will go fast!
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 38m
Yield 24 wonton cups
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Lightly spray mini-muffin pan with non-stick cooking spray.
- With a a pastry brush, brush one side of each wonton wrapper with melted butter.
- Press wonton buttered side up into muffin cup; bake 8 minutes, or until edges turn a light golden brown.
- Remove the pan from oven.
- Meanwhile, reserve 24 shrimp.
- Finely chop remaining shrimp.
- Combine the cream cheese, garlic, Worcestershire sauce in a bowl; blend well.
- Stir in chopped shrimp, green onions, carrot and Mozarella cheese.
- Using a small scoop, fill each wonton cup with a rounded scoop of cream cheese mixture; top with reserved shrimp.
- Bake for 5 minutes, or until wontons are golden brown, and the filling is bubbly around the edges.
- Delicious!
Nutrition Facts : Calories 71.1, Fat 3.4, SaturatedFat 1.9, Cholesterol 25.9, Sodium 164.8, Carbohydrate 6.2, Fiber 0.3, Sugar 0.3, Protein 3.9
MANGO-CURRY SHRIMP SALAD IN WONTON CUPS
Categories Bake Cocktail Party Mayonnaise Shrimp Jam or Jelly Bon Appétit
Yield Makes 48
Number Of Ingredients 9
Steps:
- 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. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
- 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. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
- Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
- *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
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SHRIMP SALAD WONTON CUPS RECIPE - LIVE LOVE YUMMY
From liveloveyummy.com
Cuisine AsianTotal Time 35 minsCategory Appetizer
- Brush each wonton wrapper with the butter, on each side, and place it in the tin. Press it down gently to create a cup. Repeat this for the remaining wrappers and bake for about 5-10 minutes or until golden brown. Set aside when done.
- Heat the olive oil in a pan on medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Squeeze in the lemon juice and add the shrimps. Cook the shrimps on medium heat for about 10 minutes total. Transfer the shrimps to a plate or bowl to cool.
- Add the ingredients for the dressing in a medium bowl. Add the shredded white cabbage, red cabbage, and carrots into the same bowl and toss. Add the shrimps and mix again.
YUM YUM SHRIMP WONTON CUPS - GIVE IT SOME THYME
From giveitsomethyme.com
Ratings 12Servings 24Cuisine Asian, SeafoodCategory Appetizer, Brunch, Lunch
- In a medium bowl, whisk first 12 ingredients together until well combined. Whisk in water a teaspoon at a time until desired consistency is achieved. Season to taste with salt and pepper. Cover and chill. (Enjoy within 1 week.) Makes ¾ cup.
- Preheat oven to 350°F. Coat mini muffin cups with cooking spray. With about 2 tablespoons of the olive oil, brush one side of the wonton wrappers. Gently press wontons, oil side up, into wells of the pans. Sprinkle with salt and pepper.
GUACAMOLE SHRIMP WONTON CUPS - DAMN DELICIOUS
From damndelicious.net
5/5 (2)Estimated Reading Time 2 minsServings 24
10 BEST SHRIMP WONTON APPETIZER RECIPES | YUMMLY
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ASIAN SALAD WONTON CUP APPETIZERS | GOOD LIFE EATS
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Category Appetizers And SnacksCalories 85 per serving
SHRIMP AND AVOCADO WONTON CUPS - NADIA LIM
From nadialim.com
Category Appetizer And StartersEstimated Reading Time 2 mins
- Using a 7cm cookie cutter, cut out 70 rounds of pastry. Brush one round with oil then top with another round and brush with oil. Turn over and place in a mini muffin tin. Repeat. Put a dab of oil in centre of each cup.
- Place one mini muffin tin in oven and bake for 6-8 minutes until lightly golden and crisp. Repeat with second muffin tin.
- For dressing, put mayonnaise into a small bowl, add tomato paste and whisk with a fork until smooth. Add lemon or lime juice and chilli sauce and season well with salt and pepper.
THE BEST SHRIMP WONTON CUP APPETIZERS - OUR WABISABI LIFE
From ourwabisabilife.com
Cuisine AmericanCategory AppetizerServings 12Total Time 23 mins
- Using a mini muffin pan, press the wonton wrappers down into the cups. Make sure they go to the bottom of the pan and then push back the corners
SHRIMP & CHINESE CHIVE WONTON SOUP RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Chinese Shrimp RecipesCalories 202 per servingTotal Time 1 hr 15 mins
- Place mushrooms in a small heatproof bowl. Heat 1/2 cup broth until steaming and pour over the mushrooms. Let stand until softened, about 30 minutes. Remove the mushrooms (reserve the broth); cut off and discard the stems and finely chop the caps.
- Cut shrimp into 1/4-inch pieces. Combine the shrimp, the mushroom caps, chives, water chestnuts (or jicama), rice wine (or sherry), 1 teaspoon sesame oil and pepper in a bowl.
- Line a baking sheet with parchment paper and lightly dust with cornstarch. Loosely cover wonton wrappers with a barely damp kitchen towel. Take 6 of the wrappers and set in a row with one corner facing you. Place a rounded teaspoon of the shrimp filling on the bottom corner of each wrapper. Starting at the bottom, roll each wrapper up three-quarters of the way, tucking in the filling as you go. Press on both sides to seal. Lightly dab a few drops of water on one of two side corners, bring the side corners together, overlap them and press to seal. Place the filled wontons on the prepared pan. Repeat in 3 more batches to make 24 wontons.
LAO SHRIMP SALAD WONTON CUPS | JENUINE CUISINE
From jenuinecuisine.com
5/5 (1)Category AppetizerCuisine Asian Fusion, LaotianTotal Time 20 mins
DELICIOUS SHRIMP WONTON CUPS RECIPE – A NERD COOKS
From anerdcooks.com
4.5/5 (27)Total Time 30 minsCategory AppetizersCalories 70 per serving
- Press the wonton wrappers into a mini muffin/cupcake pan. Lightly spray the wrappers with cooking spray. Bake for 8 minutes. Remove pan from oven.
- Chop the cooked shrimp. Combine the shrimp, cream cheese, garlic, Worcestershire sauce, green onions, carrot, and mozzarella in a bowl. Mix well.
- Fill each wonton cup with about 1 tbs of the filling. Return to the oven for 7 minutes, or until the filing is bubbly.
SHRIMP COCKTAIL WONTON CUPS (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (12)Calories 50 per servingCategory Appetizer
- Preheat the oven to 400 degree F and line a large baking sheet with parchment paper. Pat the shrimp dry and lay them out on the baking sheet. Then drizzle the shrimp with a little oil, and salt and pepper liberally.
- Roast the shrimp in the oven for 5-8 minutes, until plump and pink. Take the shrimp out of the oven before they seize up into tight circles. You want them to look like Cs, not Os.
- Meanwhile, spray a 24-count mini muffin pan with nonstick cooking spray. Place the wonton wrapper down in each well, and press them down to form the shape of a cup. Cut the cream cheese into 24 pieces and place a small dollop in each wonton cup. Bake the wonton cups for 7-10 minutes, until golden brown around the edges.
- Once the shrimp and wonton cups are out of the oven, spoon a teaspoon of cocktail sauce into each wonton cup, and press a roasted shrimp into the cups. Serve warm!
CHILI LIME BAKED SHRIMP CUPS - INSPIRED TASTE
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Reviews 28Calories 74 per servingCategory Appetizer
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