Be sure to use a ripe mango for this recipe to ensure that its sweetness complements the heat in the marinade. Wonton wrappers are usually found in the produce section of grocery stores.
- Portion size 25 servings
- Credits : Canadian Living Magazine: December 2012
MethodShrimp: In small bowl, combine lime juice, sesame oil, garlic and hot pepper flakes; add shrimp, tossing to coat. Let stand for 20 minutes; drain well.
Meanwhile, lightly brush wonton wrappers with 1 tsp of the olive oil; press into mini muffin cups. Bake in 400ºF (200ºC) oven until crisp and golden, about 6 minutes. (Makeahead: Store in airtight container for up to 1 week.)
In skillet, heat remaining olive oil over medium-high heat; cook shrimp until pink, about 4 minutes. With slotted spoon, remove to cutting board; chop into 1/4-inch (5 mm) pieces.
In bowl, stir together shrimp, mango, mayonnaise, cilantro, lime juice, fish sauce and sesame oil. (Make-ahead: Refrigerate in airtight container for up to 12 hours.) Spoon into wonton cups; sprinkle with peanuts.
Nutritional facts Per piece: about
- Sodium 78 mg
- Sugars 1 g
- Protein 2 g
- Calories 53.0
- Potassium 30 mg
- Cholesterol 9 mg
- Saturated fat trace
- Total carbohydrate 6 g
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0