Ingredients Jump to Instructions ↓

  1. 32 Won-ton wrappers - (F 6 oz)

  2. 1 tablespoon 15ml Rice wine

  3. 2 teaspoons 10ml Soy sauce

  4. 1 teaspoon 5ml Granulated sugar

  5. 1 teaspoon 5ml Sesame oil

  6. 1 tablespoon 15ml Peanut oil

  7. 1 1/4 lbs 567g / 20oz Small shrimp

  8. 1 lb 454g / 16oz Scallion - minced (medium)

  9. 2 teaspoons 10ml Fresh ginger root - pared, minced

  10. 4 1/2 cups 1066ml Green cabbage - shredded

  11. 1/2 cup 80g / 2.8oz Bean sprouts

  12. 1/2 cup 118ml Red bell pepper - thinly sliced

  13. 1/2 cup 118ml Shiitake mushrooms - thinly sliced

  14. 1 oz 28g Toasted walnuts - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350F. Spray 32 mini-muffin cups with nonstick cooking spray. Press a wonton wrapper into each muffin cup, forming a bowl. Spray each with nonstick cooking spray. Bake until lightly golden and crisp, 5-7 minutes. Meanwhile, in a small bowl, combine wine, soy sauce, sugar and sesame oil; set aside. In large nonstick skillet or wok, heat 2 teaspoons of the peanut oil over medium high heat. Add shrimp and cook, stirring constantly, until just opaque, 2 minutes. Remove to plate and wipe skillet with paper towel. Return skillet to heat; add remaining peanut oil. Add scallion and ginger; stir-fry until fragrant, 1 minute. Add remaining ingredients and stir-fry until pepper is soft, 5-7 minutes. Stir in shrimp, wine-soy sauce mixture and walnuts; heat through. Spoon a generous tablespoon of shrimp mixture into each wonton cup and serve immediately.


Send feedback