Tropical lobster and shrimp salad in crisp wonton cups

Tropical Lobster and Shrimp Salad

in Crisp Wonton Cups

 

Wonton Cups Ingredients:

  • 20 wonton wrappers

  • 3 tsp. olive oil or olive oil cooking spray

  • 1 tsp. kosher salt

  • Mini muffin tray

 

Dressing Ingredients:

  • 5 Toppits cilantro Pop Herbs (or 2 tbsp. fresh cilantro, chopped)

  • 3 tbsp. lime juice, freshly squeezed

  • 1/4 tsp. kosher salt

  • 2 tsp. lime zest, finely grated

  • 1/2 tsp. crushed red pepper flakes

  • 6 tbsp. olive oil

  • Black pepper to taste

 

The Salad Ingredients:

  • 1 lb Toppits Claw and Knuckle Lobster meat, cut into bite sized chunks

  • 1 cup Toppits Cooked 60-80 ct Shrimp pieces, defrosted over night in your refrigerator 

  • Juice from 1/2 a lemon (to marinate shrimp)

  • 1/4 cup celery, finely diced

  • 1/3 cup of peeled and finely chopped mango (ensure the mango is ripe) TIP:  Use Pakistani Honey mango, if you can find it

  • 1/2 cup scallions, sliced very thin (use the whole scallion)

  • Fresh dill, chopped – for garnish

 

Directions:

  1. Preheat oven to 375°F. Coat a mini muffin pan with olive oil cooking spray.

  2. Use a pastry brush or olive oil spray, coat both sides of your wonton wrapper with oil, then gently place each wrapper into a section of your mini muffin tin (18 cups) press to form a cup shape (Note: The edges will stick up out of the cup). Sprinkle with the salt and bake for 4 to 6 minutes or until the tips of the wrapper are golden brown. Allow the cups to cool, then remove from the tin. Note: you can prepare the cups a day ahead and store at room temperature in a airtight container.

  3. Combine all dressing ingredients in a small bowl and set aside.  Simply pop cubes into all other ingredients, wait 2 minutes and blend.

  4. Remove defrosted shrimp from the refrigerator, shake off excess moisture and marinate in lemon juice for 15 minutes.

  5. In a bowl combine lobster meat, shrimp, celery, mango and scallions.  Add the dressing and gently toss to combine all ingredients.

  6. The salad can be prepared a day ahead and should be stored in an airtight container and stored in the refrigerator. (We find the lobster and shrimp salad absorbs the dressing flavours more after 1 day, just make sure that you remix your salad before you fill the cups).

  7. Fill each cup with lobster and shrimp salad, garnish with fresh chopped dill, and enjoy immediately.