vegetable oil, for brushing
20 wonton wrappers
200g (7 oz) cooked peeled prawns, diced
½ cup finely shredded iceberg lettuce
½ avocado, finely diced
4 tbsp finely chopped coriander (cilantro)
Spicy cocktail sauce:
½ cup mayonnaise
2 tbsp tomato sauce (ketchup)
2 tbsp Korean gochujang chilli paste*
1 tsp Worcestershire sauce
2 tbsp lime juice
Preheat oven to 180°C/360°F.
Lightly brush a 20-hole mini cupcake tray with oil.
Cut the wonton wrappers into circles (make the circle as big as your wonton wrapper will allow). Save the excess pieces in the freezer and add them to soups.
Press the wonton wrappers into the mini cupcake tray holes. Try to expel any air bubbles and fold the sides neatly. Bake in the preheated oven for 5 minutes or until golden and crisp. Remove from the oven and allow to cool. Store in an airtight container for up to 24 hours.
For the spicy cocktail sauce, place ingredients in a bowl and whisk until well combined. Transfer to a piping bag or to a resealable bag (snip the end off when you’re ready to pipe the sauce). Set aside in the fridge until ready to assemble.
To assemble, place a small mound of lettuce into the bottom of each wonton cup. Drizzle with the spicy cocktail sauce. Add prawns and drizzle again with the sauce. Top with avocado and coriander.
– Gochujang is a Korean fermented chilli paste available in the Asian section of supermarkets or from an Asian grocer