Ingredients
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15 wonton wrappers
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15 medium shrimp, with shells on
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1 stalk lemongrass
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1/4 inch ginger, sliced
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2 limes, juice of
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2 teaspoons lime zest, grated
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2 tablespoons honey
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2 tablespoons fish sauce
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2 tablespoons lemongrass, chopped finely
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2 cloves garlic, minced
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thai birds eye chile, chopped (I use 4)
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1 small granny smith apple, julienned (use any tart apple)
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1/4 cup cilantro, chopped
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fresh ground black pepper
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1 small cucumber, julienned (I use Japanese cucumber)
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1 lime, juice and zest of
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1 thai mango, unripe,julienned
Instructions
- First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead.
- Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan.
- Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.
- Peel the shrimps and set aside.
- Make the dressing/marinade- combine all ingredients in a small bowl.
- Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results.
- A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl.
- Add the shrimps and dressing, toss to coat and chill.
- Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.