Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Wonton Wrapper | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 15 wonton wrappers
- 15 medium shrimp, with shells on
- 1 stalk lemongrass
- 1/4 inch ginger, sliced
- 1 lime, juice and zest of
- ==
Directions
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.
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.
Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.
Peel the shrimps and set aside.
Make the dressing/marinade- combine all ingredients in a small bowl.
Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results.
A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl.
Add the shrimps and dressing, toss to coat and chill.
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.