• 24 wonton wraps (1 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
  • 1 3-inch piece of fresh ginger, peeled and grated
  • 2 large cloves garlic, finely chopped
  • Zest and juice of 1 lemon
  • 1/4 cup rice wine vinegar
  • 1/4 cup basil, chopped
  • 1/4 cup mint, chopped
  • 2 scallions, green and white parts thinly sliced
  • 1/4 tablespoons toasted almonds, chopped


Serves: 6-8 servings


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 and remove.

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 cabbage, ginger and garlic, and cook for 3-4 minutes or until slightly wilted.

Add the shrimp and cook for another 3-4 minutes or until cooked through. Add the lemon juice, zest and the rice wine vinegar, and cook for another minute. Add the basil, mint and scallions to the mixture and give a quick stir to combine.

Transfer browned wonton cups to a serving platter. Fill each cup with about 1-2 tablespoons of the shrimp and cabbage mixture, sprinkle with the toasted almonds and serve.