appetizers
asian
eggs
shrimp
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Mini Baked Wonton Cups

Mini Baked Wonton Cups

We Asked a DIY Pro to Test This Liquid Alternative To Painter's …

We Test Mirror Effect Spray Paint That Claims To Turn Regular Gl…

Cinematographer Uses Drones To Rescue Animals Around The World |…

Deals From Rue La La: Cooling Hypoallergenic Gel Fiber Pillows, …

Andrew McCarthy's Son Calls Weekend At Bernie's The Stupidest Mo…

How To Make Jambalaya-Style Pasta with Spicy Pork (or Chicken) a…

Bacon-Praline Macaroni and Cheese | The Twisted Soul Cookbook

Spicy Big Smack Burgers With Smoky Onions + Denis Leary & Rach T…

How To Make Tagliatelle with Fava and Herb Pesto | Rachael Ray

Sam Sifton's Meatball Salad | The New York Times Cooking No-Reci…

Stylist Stacy London Says Skinny Jeans Will Never Die—Here's Why

How To Make John's "Sundays With Mom" Champagne Cocktail | John …

How To Make French Onion Monte Cristo with Spring Greens Salad |…

Justin Long's Mom Adorably Reveals What He Was Like When He Was …

We Celebrate a Teacher Who Makes Every One of Her Students a Per…

How To Make Boozy Berries | Rachael Ray

A Doctor's Favorite Types Of Calming Teas For Stress | Gastroent…

A Visual Trick That Could Help Stop Anxious Thoughts Instantly |…

4 Ways Stress Could Be Hurting Your Stomach + Tips For Relief | …

How To Make Ramen with Sesame-Miso Broth and Baked Crispy Tofu |…

Ingredients

  • 24 wonton wraps (12-ounce package), suggested brand Nasoya
  • 2 tablespoons vegetable oil, plus some for brushing
  • 1/2 pound medium shrimp, peeled, deveined (no tail) and roughly chopped
  • 1/4 head of napa cabbage, shredded
  • 3 inch piece of fresh ginger, peeled and grated
  • 1 large clove garlic, finely chopped
  • 5 scallions, dark and white parts thinly sliced
  • 1/4 cup cilantro, chopped
  • 2 hard-boiled egg, chopped, look for them cooked in the salad bar section of the supermarket
  • 1/4 cup tamari, dark soy sauce, found on the international aisle of the supermarket
  • 1 lime, juiced
  • 3 tablespoons toasted sesame seeds

Yield

Serves: 6-8 servings

Preparation

 

 

Preheat oven to 375F.

 

 

Brush each wonton wrapper with a little vegetable oil then nestle it down into one of the cups of a 24-cup nonstick mini muffin tin. Transfer to the oven and bake until golden brown and crisp, about 6 minutes.

 

 

While the wontons are baking put together the filling: Place a large nonstick skillet over medium-high heat with 2 turns of the pan of vegetable oil. Add the chopped shrimp and cook for 1 minute, then add the cabbage, ginger, garlic and scallions.

 

 

Cook for another minute while stirring constantly, then add the cilantro and egg, and cook for another minute. Add the tamari, lime juice and sesame seeds to the mixture and stir to combine. Heat through, about a minute, and remove mixture from the heat.

 

 

Remove the wonton cups from the oven and transfer to a serving platter. Fill each cup with about 1-2 tablespoons of the shrimp and cabbage mixture, and serve.