Spicy Shrimp In Wonton Cups

Recipe Ingredients

32		Won-ton wrappers - (F 6 oz)
1 tablespoon	15ml	Rice wine
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Granulated sugar
1 teaspoon	5ml	Sesame oil
1 tablespoon	15ml	Peanut oil
1 1/4 lbs	567g / 20oz	Small shrimp
1 lb	454g / 16oz	Scallion - minced (medium)
2 teaspoons	10ml	Fresh ginger root - pared, minced
4 1/2 cups	1066ml	Green cabbage - shredded
1/2 cup	80g / 2.8oz	Bean sprouts
1/2 cup	118ml	Red bell pepper - thinly sliced
1/2 cup	118ml	Shiitake mushrooms - thinly sliced
1 oz	28g	Toasted walnuts - chopped

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.

Source:
Weight Watchers Magazine, April 1996

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