Prawn Wonton Cups

This is something different and new for your home parties and goes well as an appetizer before the main meal. The Prawn Wonton Cups can even substitute for a light meal. There is a lot packed in these cups providing a wholesome mix of carbohydrate, protein and the goodness of veggies. This a versatile concept and if you want to avoid sea-food, other equally good options are chopped chicken sausage or purely vegetarian i.e. mushrooms, paneer/tofu or corn kernels. I find it very convenient to prepare this starter as the cups can be made beforehand and kept ready to be used later. The filling can be put in as and when one is ready to serve. So it doesn’t need a lot of planning and can be put together at short notice. A popular and convenient party snack. Happy fooding around with the Prawn Wanton Cup.

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Prawn Wonton Cups

  • Author: Reetika Mitra
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6 1x

Description

The Party Hit


Scale

Ingredients

Ingredients  :

  • 12 wonton wrappers
  • 12 Tsp Oil
  • ½ cup hung Curd
  • Salt and Pepper to Season
  • 2 Tbsp Garlic, minced (pan fried to a light brown)
  • Chilli Flakes to garnish (Optional)

 

Ingredients for the Prawn:

  • 6 medium sized prawns
  • 1 Tbsp Oil
  • 1 Tsp Lime Juice
  • ¼ Tsp Chilli powder or Paprika
  • ¼ Tsp Garlic paste or Garlic powder

 

Ingredients for the Salad :

  • ¼ cup red cabbage, shredded
  • ¼ cup green cabbage, shredded
  • 1 carrot, cut into thin julienne
  • ½ cup lettuce, finely chopped
  • 1 Tb olive oil
  • 1 Tsp Lime Juice
  • 1 Tsp English Mustard
  • 1 Tbsp Honey
  • Salt to taste

Instructions

  1. Preheat oven to 350° F or 180° C. Brush oil over a 6 cup muffin tray. Take 2 wonton wrappers at a time and place them in the muffin cup moulds. Make sure to fold the wrappers in such a way to create a flower- like pattern ( as shown above in this recipe page). Push the base of the wrappers to the muffin cup moulds, so that they sit firm inside to take the shape of the cups.
  2. Bake them for about 8 – 10 minutes or until the cups are crispy and light brown in colour. Remove them and let them cool.
  3. Marinate the prawns with the lime juice, chilli powder, salt and garlic paste/ powder. Keep aside for 10 to 15 mins. Shallow fry or saute for a couple of minutes till the prawns are done. Else you can bake them in the oven as well. Bake at 350°F or 180 °C for 8 to 12 minutes or till the prawns have changed colour and is cooked.
  4. In the meantime combine all the shredded and chopped vegetables for the salad. Mix together the  olive oil, lime juice, English mustard, salt, pepper and honey. Combine the dressing with the vegetable and toss well.
  5. In a bowl, transfer the hung curd. Beat it to a smooth texture and add salt to taste, pan fried minced garlic. You may add a pinch of sugar and a pinch or two of red chilli flakes if you like.
  6. To Assemble : Take the Wonton cup, add a scoop or two of the salad, top it with the hung curd and lastly add the prawns on top. You can sprinkle some more of the fried garlic or the chilli flakes if you like. Drizzle some chopped coriander to garnish.

Notes

I find it very convenient to prepare this starter as the cups can be made and kept ready to be used later for the filling to be put in as and when one is ready. The filling can always be prepared towards the party or meal time.


Nutrition

  • Serving Size: 6

 

 

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