- Servings: 4-6
Ingredients:
| 15 | Square Wonton Skins |
| 1 Tbsp | Grapeseed Oil, or substitute vegetable oil |
| 1 tsp | Chopped Garlic |
| 1 lb | Shrimp, peeled, deveined and diced into ¾" pieces |
| 3 Tbsp | Mayonnaise, preferably japanese |
| 1½ Tbsp | Vietnamese Hot Sauce, sriracha |
| 1 Tbsp | Masago, capelin roe |
| Cooking Spray | |
| Lemon Slices, for garnish |
Directions:
Preheat oven to 375 degrees. Cut wonton skins into quarters. In a large frying pan, heat grapeseed oil and stir in garlic and shrimp pieces. Stir-fry 3-5 minutes, until done. In a small bowl, mix together mayonnaise, hot sauce, and masago. Set aside. Grease mini-muffin pan with cooking spray. Arrange wonton skins in muffin pan, folding the edges to form cups. Fill each cup with 3-4 pieces of shrimp and top with a spoonful of mayonnaise mixture. Bake about 10 minutes. Garnish with lemon wedges and serve.
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