Published on Rachael Ray Show
So, I'm at work right now listening to Channel 6 on the radio. It's the Rachel Ray Show. She is doing her cooking segment and it's on Mini Baked Wonton Cups fill with Asian good stuff. I can't hear it because there is much chatter at the office so I had to go online and get the recipe. I created a dowloadable version with photos here.
Ingredients
24 wonton wraps (12-ounce package), suggested brand Nasoya
2 tablespoons vegetable oil, plus some for brushing
1/2 pound medium shrimp, peeled, deveined (no tail) and roughly chopped
1/4 head of napa cabbage, shredded
3 inch piece of fresh ginger, peeled and grated
1 large clove garlic, finely chopped
5 scallions, dark and white parts thinly sliced
1/4 cup cilantro,chopped
2 hard-boiled egg, chopped
1/4 cup tamari, dark soy sauce
1 lime, juiced
3 tablespoons toasted sesame seeds
Preparation
Preheat oven to 375°F. Brush each wonton wrapper with a little vegetable oil then nestle it down into one of the cups of a 24-cup nonstick mini muffin tin.
Transfer to the oven and bake until golden brown and crisp, about 6 minutes.
While the wontons are baking put together the filling: Place a large nonstick skillet over medium-high heat with 2 turns of the pan of vegetable oil. Add the chopped shrimp and cook for 1 minute, then add the cabbage, ginger, garlic and scallions.Cook for another minute while stirring constantly, then add the cilantro and egg, and cook for another minute. Add the tamari, lime juice and sesame seeds to the mixture and stir to combine.
Heat through, about a minute, and remove mixture from the heat.
Remove the wonton cups from the oven and transfer to a serving platter. Fill each cup with about 1-2 tablespoons of the shrimp and cabbage mixture, and serve.
Yields 6-8 servings
24 wonton wraps (12-ounce package), suggested brand Nasoya
2 tablespoons vegetable oil, plus some for brushing
1/2 pound medium shrimp, peeled, deveined (no tail) and roughly chopped
1/4 head of napa cabbage, shredded
3 inch piece of fresh ginger, peeled and grated
1 large clove garlic, finely chopped
5 scallions, dark and white parts thinly sliced
1/4 cup cilantro,chopped
2 hard-boiled egg, chopped
1/4 cup tamari, dark soy sauce
1 lime, juiced
3 tablespoons toasted sesame seeds
Preparation
Preheat oven to 375°F. Brush each wonton wrapper with a little vegetable oil then nestle it down into one of the cups of a 24-cup nonstick mini muffin tin.
Transfer to the oven and bake until golden brown and crisp, about 6 minutes.
While the wontons are baking put together the filling: Place a large nonstick skillet over medium-high heat with 2 turns of the pan of vegetable oil. Add the chopped shrimp and cook for 1 minute, then add the cabbage, ginger, garlic and scallions.Cook for another minute while stirring constantly, then add the cilantro and egg, and cook for another minute. Add the tamari, lime juice and sesame seeds to the mixture and stir to combine.
Heat through, about a minute, and remove mixture from the heat.
Remove the wonton cups from the oven and transfer to a serving platter. Fill each cup with about 1-2 tablespoons of the shrimp and cabbage mixture, and serve.
Yields 6-8 servings
1 comment:
Thanks for the recipe, Stephe. This looks like something I can actually make and I love shrimp.
I'm going to give this a try.
Donna :)
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