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These shrimp wonton cups are a high-protein twist on the classic Vietnamese shrimp toast. This recipe swaps in tofu and egg whites for cheese and mayonnaise, while keeping the flavor and texture crispy. They’re easy to make and perfect as an appetizer at family gatherings or as a protein-packed snack. —Tam To, Los Angeles, California
Ingredients
- 1 cup uncooked shrimp (31-40 per pound), peeled, deveined, chopped
- 4 garlic cloves
- 1 shallot, halved
- 1 cup imitation crabmeat, chopped
- 1/2 cup chopped green onions
- 4 Thai chili peppers, minced
- 1/2 package silken tofu, blended
- 3 large egg whites
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1-1/2 teaspoons chicken bouillon granules
- 1 teaspoon salt
- 1 teaspoon gochugaru (Korean red pepper powder)
- 1/2 teaspoon pepper
- 18 wonton or spring roll wrappers
- Optional: Additional shrimp and gochugaru, for garnish
Directions
- Preheat oven to 360°. In a food processor or high-powered blender, process shrimp, garlic and shallot until ground together. Add to a large bowl with crab, green onion and minced chilis.
- Add tofu to food processor and blend until smooth. Add to bowl with egg yolks, fish sauce, soy sauce, chicken bouillon, salt, gochugaru and pepper. Mix together gently until well combined.
- Press 2 wonton wrappers each into 9 muffin cups coated with cooking spray. Fill with shrimp filling (about 1/4 cup each). If desired, top with a whole shrimp and sprinkle with gochugaru. Bake until lightly browned, about 15 minutes.
- Increase oven temperature to 400°; bake until wonton wrappers are golden brown and filling is cooked through, 6-8 minutes longer. Serve warm.
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