Your guests will love this party food platter – it’s my Asian take on the classic prawn cocktail! Creamy, spicy, fresh and with a delectable crunch of the wonton wrapper, it’s a bitesize beauty worthy of any celebration.
Prawn Cocktail Wonton Cups
vegetable oil, for brushing
20 wonton wrappers
200g (7 oz) cooked peeled prawns, diced
½ cup finely shredded iceberg lettuce
½ avocado, finely diced
4 tbsp finely chopped coriander (cilantro)
Spicy cocktail sauce:
½ cup mayonnaise
2 tbsp tomato sauce (ketchup)
2 tbsp Korean gochujang chilli paste*
1 tsp Worcestershire sauce
2 tbsp lime juice
- Preheat oven to 180°C/360°F.
- Lightly brush a 20-hole mini cupcake tray with oil.
- Cut the wonton wrappers into circles (make the circle as big as your wonton wrapper will allow). Save the excess pieces in the freezer and add them to soups.
- Press the wonton wrappers into the mini cupcake tray holes. Try to expel any air bubbles and fold the sides neatly. Bake in the preheated oven for 5 minutes or until golden and crisp. Remove from the oven and allow to cool. Store in an airtight container for up to 24 hours.
- For the spicy cocktail sauce, place ingredients in a bowl and whisk until well combined. Transfer to a piping bag or to a resealable bag (snip the end off when you’re ready to pipe the sauce). Set aside in the fridge until ready to assemble.
- To assemble, place a small mound of lettuce into the bottom of each wonton cup. Drizzle with the spicy cocktail sauce. Add prawns and drizzle again with the sauce. Top with avocado and coriander.
- Notes: – Gochujang is a Korean fermented chilli paste available in the Asian section of supermarkets or from an Asian grocer
