1. First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead. 2. Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan. 3. Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool. 4. Peel the shrimps and set aside. 5. Make the dressing/marinade- combine all ingredients in a small bowl. 6. Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results. 7. A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl. 8. Add the shrimps and dressing, toss to coat and chill. 9. Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
