Description
These Sweet Chili Shrimp and Tofu Wonton Cups are a fun, bite-sized appetizer perfect for parties. Crispy wonton shells are filled with a savory-sweet tofu and shrimp mixture, tossed in a flavorful sweet chili sauce.
Ingredients
- 24 square wonton wrappers
- 2 tablespoons vegetable oil (for brushing)
- 1 tablespoon vegetable oil (for cooking)
- 1/2 block (about 7 ounces) firm tofu, pressed and crumbled
- 1/2 teaspoon kosher salt
- 1/2 pound medium shrimp, peeled, deveined, and finely chopped
- 2 to 3 tablespoons sweet chili sauce (plus more for drizzling)
- 2 stalks scallions, chopped
- 1 to 2 tablespoons chopped cilantro (optional)
Instructions
- Preheat oven to 350ºF (175ºC). Lightly brush both sides of the wonton wrappers with vegetable oil.
- Gently press the wrappers into mini muffin tins to form cups.
- Bake for 10 to 12 minutes, or until golden brown and crisp. Let them cool in the tin for a few minutes, then transfer to a wire rack.
- Heat 1 tablespoon oil in a skillet over medium heat. Add crumbled tofu and salt. Cook for 5 to 6 minutes until tofu begins to brown.
- Add chopped shrimp to the pan. Cook for 3 to 4 minutes, until shrimp turns pink and is cooked through.
- Turn off heat and stir in 2 to 3 tablespoons sweet chili sauce, chopped scallions, and cilantro (if using).
- Spoon the shrimp and tofu mixture into the baked wonton cups.
- Drizzle with additional sweet chili sauce before serving, if desired.
Notes
- Make the wonton cups ahead of time and store in an airtight container.
- Use pre-cooked shrimp to cut down cooking time.
- Customize with other toppings like chopped peanuts or sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 wonton cups
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
