Tuesday, November 29, 2011

Holiday Recipe Spectacular - Appetizer - Thai Chicken Wonton Cups

If you are looking to impress your guests and satiate taste buds - this is ALWAYS a hit!  It looks so delicate and everyone thinks you put hours into it.  But it’s really a breeze; the hardest part is not ripping the wonton wrappers when placing them in the mini tin.  Original Recipe
Thai Chicken Wonton Cups
28-30 square wonton wrappers
2 tablespoons oil, divided
1/2 cup chopped cashews
1/2 cup pineapple chunks in juice (cut in quarters), or pineapple tidbits (reserve 2 tablespoons juice)
10 oz (1/2 package) ground chicken or turkey
2 teaspoons Fish Sauce (I hardly ever use this)
2 teaspoons Red Curry Paste
1/2 cup minced onion
1/3 cup minced red peppers
1/3 cup minced green peppers
2 tablespoons ketchup
1 tablespoon lime juice
Hot mango chutney
Optional: chopped cilantro (cilantro should always be required, in my opinion)

For Cups:
Preheat oven to 375°F. 
Lay wonton wrappers inside mini muffin tins. With slightly dampened fingers gently press wontons down inside of cup and against sides, conforming to pan shape. Bake a few more than needed, just in case some collapse or break. 
Bake 6-8 minutes or until lightly browned. 
Remove wonton cups from tins and cool on wire racks. If not using immediately store cooled cups in air tight containers. Cups will keep crispy for 1 week. 
 For Filling:
Heat 1 tablespoon of the oil in a large non-stick skillet, over a high heat. Pat pineapple dry with paper towel, and add to pan with cashews. Cook, stirring occasionally, until slightly browned. Drain and remove to plate, leaving as much oil in pan as possible. 
Add remaining oil to skillet. Add ground meat, Fish Sauce and Curry Paste. Stir fry 2-3 minutes, breaking into small pieces. Cook until paste is dissolved and fragrant. 
Add onions, peppers, ketchup and reserved pineapple juice. Stir fry until meat is cooked through and sauce is thickened. 
Stir in lime juice and reserved nuts with pineapple. Cook 1 minute to combine flavors. Just before serving, fill cups with 1 tablespoon of filling and sprinkle with cilantro.  Have hot mango chutney on the side for guests to spoon on top of their wontons.