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Recipe Name: Thai-Style Shrimp Wonton Cups Source: Submitted by: Lindy H. Frank Last Modified: 2010-02-02 Course: Appetizer Used in Baskets: No Base: Shellfish Kosher: No Ethnicity: Thai Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 375 Approx. Cost/Serving: $0.64 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 1 Each ginger root 3-in piece, peeled and grated 0.25 Cup vinegar, rice wine 0.25 Cup basil, fresh chopped Optional Ingredients: 1 Teaspoon almonds, whole toasted, chopped Add to shopping list Directions: Preheat oven to 375 degrees. 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 and remove. 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 cabbage, ginger and garlic, and cook for 3 to 4 minutes or until slightly wilted. Add the shrimp and cook for another 3 to 4 minutes or until cooked through. Add the lemon juice, zest and the rice wine vinegar, and cook for another minute. Add the basil, mint and scallions to the mixture and give a quick stir to combine. Transfer browned wonton cups to a serving platter. Fill each cup with about 1 to 2 tablespoons of the shrimp and cabbage mixture, sprinkle with the toasted almonds and serve.

Nutrition per Serving:
Calories:	90	Total Carbs:	7.4	Net Carbs:	0.0
Cholesterol:	43.0	Fat:	4.2	Protein:	6.31
Fiber:	3.44	Sodium:	10.75

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