January 28, 2017
Dinner, Main Dish, Shellfish,
Shrimp, Vegetables, Appetizers, Asian, Quick Meals, Baby Shower, Entertaining, Oven Bake, Stove Top, Non-Dairy more
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"This recipe was given out at a food show which we enjoyed. We served with rice instead of the won ton cups and used green curry paste (which is what I had on hand) instead of the red curry paste."
If you are planning on making the won ton cups it will be easier to make them ahead as everything else cooks fast.
In a wok over high heat add 1/2 cup of the oil, half of the shrimp (15) and half of the garlic (3) and saute until shrimp turns pink (2 minutes). Add 1/2 teaspoon hot sauce and transfer to a bowl. Repeat with remaining oil, shrimp and garlic.
To the empty wok add the vegetables (mushrooms - carrots) and stir fry for 3 minutes. Add to bowl with the shrimp and set aside.
Add the rest of the ingredients (coconut cream - cilantro) and cook 3 minutes, stirring constantly. When red beds start to form on top of the coconut cream and all of the shrimp and vegetables to the wok; stir to coat and simmer for 3 minutes.
To serve in the won ton cups dd 5 shrimp to each cup and top with vegetables -- or serve with rice.
To make the won ton cups. Preheat oven to 450 degrees F.
In a saucepan over high heat heat the oil and and 1 won ton wrap to the hot oil and fry for a few seconds; drain on paper towels and quickly form over an oven proof ramekin or a cup. Repeat for all won tons.
Place the ramekin and won tons in the oven for 10 minutes and remove. Allow to cool.
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