Shrimp & Mango Wonton Crisps

For your next cocktail party and your next and your next, I encourage you to pick up a pack of wonton skins and make these elegant little hors d’oeuvres.

They really are just the best bites. Ever.

Ingredients

12 wonton skins, cut into 4 squares
3/4 lb medium peeled and deveined shrimp, cooked*
1 mango
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 ½ tbsp minced fresh ginger
1 lime, juiced 1/4 teaspoon siracha
1/2 tbsp honey
1/2 tsp salt
1 cup cilantro leaves, finely chopped

*If you are not buying pre-cooked shrimp, simply bring a pot of salted water to boil and cook the shrimp for 3-5 minutes, until they’ve turned pink. Drain and immediately transfer shrimp to an ice bath or place the colander under very cold water until the shrimp are no longer steaming hot.

Directions

Preheat the oven to 350 degrees.

Place wonton skins on a cutting board and brush lightly with oil. Press each into a miniature muffin tin, oiled side down.

Bake until wonton crisps are golden brown, about 8-10 minutes. Allow to cool for 5 minutes in the tin, then set aside and repeat. (The crisps can be made up to two weeks in advance.)

Cut each shrimp into 4-5 pieces–small enough to fit in the crisps–and peel and dice the mango into same-sized pieces

In a food processor (if you do not have one, minced finely and combine in a bowl), combine the mayo, mustard, ginger, lime juice, siracha, honey, and salt. Pulse to combine. (This can be made up to a week in advance.)

About an hour before service, toss together the shrimp, mango, ginger dressing, and cilantro. Spoon into the crisps and serve immediately.

Serves

48 Bites