Description
These shrimp wonton cups are a high-protein twist on Vietnamese shrimp toast. They are crispy and flavorful, perfect as an appetizer or snack.
Ingredients
Scale
- 1 cup uncooked shrimp (31–40 per pound), peeled, deveined, chopped
- 4 garlic cloves
- 1 shallot, halved
- 1 cup imitation crabmeat, chopped
- 1/2 cup chopped green onions
- 4 Thai chili peppers, minced
- 1/2 package silken tofu, blended
- 3 large egg whites
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1–1/2 teaspoons chicken bouillon granules
- 1 teaspoon salt
- 1 teaspoon gochugaru (Korean red pepper powder)
- 1/2 teaspoon pepper
- 18 wonton or spring roll wrappers
- Optional: Additional shrimp and gochugaru, for garnish
Instructions
- Preheat oven to 360°. In a food processor or high-powered blender, process shrimp, garlic and shallot until ground together. Add to a large bowl with crab, green onion and minced chilis.
- Add tofu to food processor and blend until smooth. Add to bowl with egg whites, fish sauce, soy sauce, chicken bouillon, salt, gochugaru and pepper. Mix together gently until well combined.
- Press 2 wonton wrappers each into 9 muffin cups coated with cooking spray. Fill with shrimp filling (about 1/4 cup each). If desired, top with a whole shrimp and sprinkle with gochugaru. Bake until lightly browned, about 15 minutes.
- Increase oven temperature to 400°; bake until wonton wrappers are golden brown and filling is cooked through, 6-8 minutes longer. Serve warm.
Notes
- These are best served warm.
- You can adjust the spice level by changing the amount of Thai chili peppers.
- Make sure to blend the tofu thoroughly for a smooth texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 wonton cup
- Calories: 120
- Sugar: 1g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Tam Shrimp Wonton Cups, Shrimp Appetizer, Vietnamese Cuisine