Monday, January 5, 2015

Bang bang shrimp taco cups

Have you been to Bonefish grill? Last year, I've been to one near me for the first time and I completely fell in love with their bang bang shrimp. Love the crunch from lightly battered fried shrimp and the sauce is so yummy, it can actually go with anything. And recently I discovered they have bang bang shrimp taco now with crispy wonton wrappers. Man..those are good, every time! A little messy to eat as any tacos but that never stops me. 

Since Steve and I entertain a lot, we thought, why not try that combo in a bite size form so it's easy to serve and eat. But who wants to fry stuff right before guests arrive? We'll go the easy way. 

I've made bang bang shrimp before and it is very easy to just make everything from scratch. Just toss in salt, pepper and starch and fry 'em up. But the time, cleaning up and the smell keeps me from doing that when I'm entertaining. Frozen popcorn shrimp works perfectly in this case. They're surprisingly very crispy. And baked wonton wrappers will make this appetizer look so cute yet so easy to eat. 

I find it interesting how most of the times, guys would just pop the whole thing in as one bite snack but girls, two bites. Either way, they're always popular whenever I serve them. You can make the wonton cups ahead of time. I've made them a day ahead and kept them in an air tight container and it was perfectly fine.

Bang bang shrimp taco cups

Ingredients :

1/2 cup mayo
1/4 cup Thai sweet chili sauce
2 Tbsp sriracha (less or more to taste)
3/4 cup iceberg lettuce, shredded
12 oz frozen popcorn shrimp  - or fry the shrimp at home
24 wonton wrappers - preferably round  
Spray oil
2 Tbsp chopped scallion or chives for garnish

Directions :

1. Preheat the oven to 350F. Lay wonton wrappers on a cutting board and grease one side of wonton wrappers lightly using spray oil. Place the wrappers in a mini muffin tin greased side down and press gently so they fit nicely. If using square wrappers, fold the sharp edges.

2. Bake in the oven for 10-12 minutes. Let it cool in the tin for a minute or two and transfer to a cooling rack.

3. Heat frozen pop corn shrimp according to package direction. Usually 425F for 10-12 minutes.

4. Meanwhile, make the sauce. Mix mayo, Thai chili sauce and sriracha in a bowl. 

5. Toss the shrimp in the sauce. Place shredded lettuce evenly to all wonton cups and top with shrimp. Sprinkle spring onion or chives and serve immediately.

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