Asian Cilantro Bay Shrimp in Wonton Cups

Ingredients

• 24 wonton skins (3-inch diameter)
• 1 Cup finely shredded, cooked chicken
• 1/4 Cup finely shredded, green cabbage
• 1/4 Cup finely shredded carrot
• 2 tablespoons minced, fresh cilantro leaves
• 2 tablespoons orange juice
• 1/2 Tablespoon sesame oil
• 2 teaspoons rice vinegar
• 2 teaspoons plum sauce
• 1/4 Teaspoon salt

Directions

• Preheat oven to 350 degrees.
• To make wonton cups: spray cups of a mini muffin pan with non-stick cooking spray. Set wontons in muffin tin so wonton forms a cup. Bake cups at 350F (175C) for 10 minutes until crisp. Cool completely. Wonton cups may be made up to 2 days before serving if stored covered in plastic wrap at room temperature.
• To make chicken filling: combine remaining ingredients in a bowl and mix until combined. Spoon 1 tablespoon filling into each cup and serve immediately. Makes about 24 wonton cups.
• Note: If (3-inch diameter) wontons are not available, purchase egg roll skins and cut out 3-inch circles using a round cookie cutter.