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.  

Contact Us
 
301 Chrislea Road
Vaughan, ON L4L 8N4 Canada
 
Phone: 905-850-8900
Toll Free: 1-888-401-3474
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