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Need Party Food? Try Wonton Cups

Cheesecake Wonton Cups

Around this time of year most of us have parties or potlucks, which require some time in the kitchen. Here is something new to try, Wonton Cups. It’s an edible cup, a unique delivery system for a variety of sweet or savory fillings. If you have an oven, muffin tins, and some cooking spray you can make them. They are an economical choice, versus buying frozen cups. And they can be made ahead of time.

For dessert I made these delightful Cheesecake Wonton Cups. The fillings in this recipe are all store bought: premade Philadelphia Cheesecake Filling, jarred lemon curd and raspberries. (Don’t want to use lemon curd? Simply top with chocolate chips.) It’s a SNAP and they are delicious.

As a savory appetizer, I found this Eilie Kreger recipe for Crab Salad in Crisp Wonton Cups. I substituted the crab for shrimp. I opted for easy–bagged, frozen, whole, precooked shrimp. It was a colorful and fresh appetizer that I’m sure I’ll make again. It would also be great with cooked chopped chicken.

These simple, elegant cups are versatile. The filling options are endless. Hmmm…which one should I make next? Black Bean & Corn Wonton Cups or Asian Beef or Strawberry Tartlets or Cream Cheese & Chutney

NOTE: Wonton wrappers are most often found in the produce section by the tofu. I recommend Nosoya brand wrappers. They are just the right size and use less cornstarch than other brands, which prevents them from sticking together, but isn’t pleasing to the eyes or the taste buds. Both recipes use a mini-muffin tin, but by happenstance, I used both a mini-muffin and regular-sized muffin tin and found the regular size to be more easily filled because they weren’t so cramped and maintain their shape. Happy cooking!

Shrimp Salad Wonton Cups

Shrimp & Mango Salad in Crispy Wonton Cups

Ingredients

  • Cooking spray
  • 18 wonton wrappers, thawed (if frozen)
  • 2 teaspoons canola oil
  • 1/4 teaspoon salt

For the dressing:

  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoons salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon dried hot red pepper flakes
  • 2 tablespoons olive oil

For the salad:

  • 1/2 pound shrimp, deveined, shelled, cooked and sliced (or cooked chicken)
  • 1 stalk celery, finely diced
  • 1/2 cup finely diced mango
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons coarsely chopped fresh cilantro leaves

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.

Brush the wonton wrappers with oil (I used cooking spray, no brush) and place each wrapper into a section of a muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

In a medium bowl, toss together the shrimp, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the salad and serve.

To make ahead: Prepare the wonton cups separately, once cool, place in an airtight container. Mix the dressing together and slice the salad ingredients, keeping them separate. Refrigerate in separate airtight containers. Once ready to serve, assemble salad as directed above and fill the cups. Serve immediately.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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  1. […] Shrimp Mango Wonton Cups Roasted Red Pepper Dip, Served with veggies and crackers Black Bean Salsa This brings us to today’s recipe. I’d like to recommend another addition to your party… […]



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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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