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.