Shrimp & Mango Wonton Cones |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Delicious shrimp and mango salad tossed with creamy ginger dressing, served inside a fried wonton cone, garnished with fresh cilantro. I just think they are so pretty lookin' - hope you try them! Ingredients:
24 medium thick, small square wonton skins (*see note below) |
1 lb medium peeled and deveined wild shrimp |
1 -2 mangos (depending how large) |
1/2 cup best foods mayonnaise |
1 tablespoon dijon mustard |
1 tbsp minced fresh ginger |
1 lime, juiced |
sriracha (thai hot sauce), as spicy as you like it |
organic honey, as sweet as you like it |
1/4 cup cilantro leaves, finely chopped |
canola oil, for deep frying |
12 stainless steel pastry horn molds |
Directions:
1. Bring a pot of salted water to boil with a few sprigs of cilantro, a few peppercorns and a lime, cut in half and cook the shrimp for 3-5 minutes, just until they’ve turned pink. Drain and immediately transfer shrimp to an ice bath or place the colander under very cold water until the shrimp are no longer steaming hot.
2. To make wonton cones with stainless steel pastry horn molds, wrap the astry around the horn. To help seal the edges brush them with egg glaze and fry in hot oil until wonton crisps are golden brown (only takes a few minutes). Allow to cool for 5 minutes in the tin, then set drain on paper towels and repeat. (The cones can be made up to two days in advance.)
3. Cut each shrimp into 4-5 pieces–small enough to fit in the cones and peel and dice the mango into same-sized pieces.
4. Combine the mayo, mustard, ginger, lime juice, sriracha, and honey. (This can be made up to a week in advance.)
5. About an hour before service, toss together the shrimp, mango, ginger dressing, and cilantro. Spoon into the cones and serve immediately (I use cordial glasses so the cones stand up).
6. Note: If you don't have cone molds, just brush wonton skins on both sides with oil and bake at 350F degrees in mini muffin tins, until wonton crisps are golden brown, about 8-10 minutes
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