Prawn Cocktail Wonton Cups
Prawn Cocktail Wonton Cups
Ingredients
- vegetable oil, for brushing
- 20 wonton wrappers
- 200g (7 oz) cooked peeled prawns, diced
- ½ cup finely shredded iceberg lettuce
- ½ avocado, finely diced
- 4 tbsp finely chopped coriander (cilantro)
- Spicy cocktail sauce:
- ½ cup mayonnaise
- 2 tbsp tomato sauce (ketchup)
- 2 tbsp Korean gochujang chilli paste*
- 1 tsp Worcestershire sauce
- 2 tbsp lime juice
Instructions
- 1
Preheat oven to 180°C/360°F.
- 2
Lightly brush a 20-hole mini cupcake tray with oil.
- 3
Cut the wonton wrappers into circles (make the circle as big as your wonton wrapper will allow). Save the excess pieces in the freezer and add them to soups.
- 4
Press the wonton wrappers into the mini cupcake tray holes. Try to expel any air bubbles and fold the sides neatly. Bake in the preheated oven for 5 minutes or until golden and crisp. Remove from the oven and allow to cool. Store in an airtight container for up to 24 hours.
5 min - 5
For the spicy cocktail sauce, place ingredients in a bowl and whisk until well combined. Transfer to a piping bag or to a resealable bag (snip the end off when you're ready to pipe the sauce). Set aside in the fridge until ready to assemble.
- 6
To assemble, place a small mound of lettuce into the bottom of each wonton cup. Drizzle with the spicy cocktail sauce. Add prawns and drizzle again with the sauce. Top with avocado and coriander.
