Shrimp and avocado wonton cups
These crispy wee wonton cups make great canapes for when you have guests over for drinks and nibbles.
You should be able to find wonton pastry in the frozen pastry section of your supermarket or in an Asian supermarket or greengrocer. It is also called spring roll pastry. These wonton cups call for cooked shrimp, but if you have raw shrimp then simply defrost then plunge in boiling water briefly until cooked through. You’ll want to run them under cold water too, to stop them from continuing to cook.
If you don’t like seafood or want to have options then use cooked shredded chicken in place of the shrimp.
The wonton cups can be made a few days in advance. Just make sure they are stored in an airtight container in a cool dark place.
For more entertaining recipes, have a look here.
- wonton pastry or flour tortillas 350 grams
- peanut or olive oil 3 tablespoons
- mayonnaise 2 tablespoons
- tomato paste 1 teaspoon
- lemon or lime juice 1 tablespoon
- dash chilli sauce
- frozen cooked shrimp 125 grams, defrosted
- lemon ½
- avocado 1, large, cut into tiny dice
- red chilli 1, very finely sliced
Heat oven to 180°C fanbake. You need two mini muffin trays.
- Using a 7cm cookie cutter, cut out 70 rounds of pastry. Brush one round with oil then top with another round and brush with oil. Turn over and place in a mini muffin tin. Repeat. Put a dab of oil in centre of each cup.
- Place one mini muffin tin in oven and bake for 6-8 minutes until lightly golden and crisp. Repeat with second muffin tin.
- For dressing, put mayonnaise into a small bowl, add tomato paste and whisk with a fork until smooth. Add lemon or lime juice and chilli sauce and season well with salt and pepper.
- Fold shrimp through tomato dressing. Squeeze juice from ½ lemon over avocado dice and add to shrimp mixture.
- Fill each cup with shrimp mixture; this can be done an hour before guests arrive and then refrigerated. Sprinkle over a little sliced chilli for extra colour and bite, and serve.