Now that Christmas and Hanukkah are over, it’s time to start thinking about New Years’ Eve–and the party that comes with it. You simply must have some food or you’ll have tipsy friends staggering all over the place. Small, sophisticated little bites that you can nibble on in between sips of the bubbly.
I’ve been making these treats for years. People always love them. And what’s not to love? Tender little chunks of shrimp, the flavors of green curry and a crispy little vehicle to enable me to get that luscious shrimp into my mouth. The first step is to make those little cups. They’re just wonton wrappers! No pasta making required.
Step one is to cut the wrappers in quarters. I know, they look too small, but it’ll all work out. For this preparation we only want small cups so you can pop the whole thing into your gob. If you have to bite it, the salad stuff will dribble all down your front and that would be unsightly.
The wrappers need oil to cook properly–if you bake them dry you’ll get a hard and tough little square. The oil on the wrappers’ surface gets hot enough so the wrappers will bubble up, kind of like you are deep frying them. You can either brush them on both sides with vegetable oil, or use the modern miracle of spray oil (such as Pam)–I use the spray stuff Spray the mini-muffin tin, then stick the dough in, then spray the tops (not too much).
See, they don’t even reach the top, but that’s ok, it’s enough of a cup for what we’re doing. Woowee, lookit that macro power!
Bake them until golden brown, about 12 minutes. Dump them out on a rack and start over.
For the shrimp filling, mix the dressing ingredients first then dump in the shrimp, onions and water chestnuts. Fold the shrimp in carefully so they don’t get all smushed up. Season with salt and pepper and adjust any other flavors as needed. Those first 2 steps can be done ahead of time, just put the cups in a ziploc and the shrimp salad in a covered bowl and refrigerate.
When it’s time for the party to start, put a spoonful of shrimp salad into each cup and top with a cilantro leaf.
Always a hit. I’m not lying. I swear. They’re the shiz.
This recipe was adapted from this one in Bon Appetit, 1999. Way back when I didn’t have internet and actually read magazines every month!