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Spicy Thai Shrimp In Won Ton Cups

Created by ellie on January 28, 2017

1 pound fresh shrimp (peeled, 30 large shrimp)
Oil (canola oil, 1/2 cup)
6 garlic cloves, minced
1/2 teaspoon hot sauce
2 cups shitake mushrooms, sliced
2 cups asparagus, sliced (into 1 1/2 inch pieces)
1 cup red cabbage, sliced
1 cup green cabbage, sliced
1/2 cup carrots, shredded
152 grams coconut cream (which is the top of coconut milk if you don't shake it, 1/2 cup)

1/2 cup lime juice
3 tablespoons fish sauce
3 tablespoons peanut butter (the chunky type)
2 tablespoons red curry paste (we used green)
1 tablespoon granulated sugar
1/2 cup cilantro, chopped
FOR THE WON TON CUPS
Oil (canola oil, 1/2 cup)
1 package (16 ounce) won ton wrappers (large, or use egg roll wraps which are easier to find sometimes)

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.
Step 8: Place the ramekin and won tons in the oven for 10 minutes and remove. Allow to cool.