- 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
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.
