Shrimp and avocado wonton cups
Shrimp and avocado wonton cups
Ingredients
Main
- 350 g wonton pastry or flour tortillas
- 3 tablespoons peanut or olive oil
- 2 tablespoons mayonnaise
- 1 teaspoon tomato paste
- 1 tablespoon lemon or lime juice
- dash chilli sauce
- 125 g frozen cooked shrimp defrosted
- ½ lemon
- 1 avocado large, cut into tiny dice
- 1 red chilli very finely sliced
Instructions
- 1
Heat oven to 180°C fanbake. You need two mini muffin trays.
- 2
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.
- 3
Place one mini muffin tin in oven and bake for 6-8 minutes until lightly golden and crisp. Repeat with second muffin tin.
- 4
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.
- 5
Fold shrimp through tomato dressing. Squeeze juice from ½ lemon over avocado dice and add to shrimp mixture.
- 6
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.
