"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."

Original recipe yields 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (348.5 g)
Calories 586.3
Total Fat - 14.7 g
Saturated Fat - 6.3 g
Cholesterol - 179.1 mg
Sodium - 2822.4 mg
Total Carbohydrate - 70.4 g
Dietary Fiber - 3.5 g
Sugars - 17.1 g
Protein - 43.6 g
Calcium - 119 mg
Iron - 5.4 mg
Vitamin C - 9.3 mg
Thiamin - 0.5 mg

Step 1

If you are planning on making the won ton cups it will be easier to make them ahead as everything else cooks fast.

Step 2

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.

Step 3

To the empty wok add the vegetables (mushrooms - carrots) and stir fry for 3 minutes. Add to bowl with the shrimp and set aside.

Step 4

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.

Step 5

To serve in the won ton cups dd 5 shrimp to each cup and top with vegetables -- or serve with rice.

Step 6

To make the won ton cups. Preheat oven to 450 degrees F.

Step 7

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.