Thai Abalone and Mango in Wonton Cups Recipe

Serves/Makes: 48 wonton cups

Ingredients:

  • 12 wonton wrappers each cut into 4 squares
  • 1 mango diced into small cubes
  • Abalone Filling:

  • 12 abalone
  • Vegetable oil
  • 3 tablespoons butter
  • Currant Sauce:

  • 1/4 cup coconut cream
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped cilantro
  • 1/4 stalk lemon grass cut into 1/2 inch pieces
  • 1 tablespoon fresh lime juice
  • 1/4 cup yellow currants
  • 3/4 teaspoon Thai green curry paste
  • 1 small white onion
How to cook Thai Abalone and Mango in Wonton Cups:
  • In skillet, saute diced onion until soft. Add coconut cream; lime juice, curry paste, currants, lemon grass and cilantro. Simmer for 20 minutes. Fold in mayonnaise. Remove lemon grass from sauce.
  • Preheat oven to 325°F (165°C).
  • Place wonton squares on work surface, brush lightly with vegetable oil. Press each wonton into miniature muffin cup, oiled side down. Bake until golden brown, about 8 minutes. Cool completely in tins. Remove baked cups from tins and store in airtight containers at room temperature.
  • Prepare abalone into medallions then slice into four square pieces. Saute abalone in butter and vegetable oil.
  • TO SERVE: Place one piece of sauteed abalone into each baked wonton cup, spoon Currant Sauce on top of abalone, sprinkle diced mango on top then garnish with fresh cilantro sprig.

Note:

The Thai Abalone and Mango in Wonton Cups recipe easy to cook and so good!


This recipe for Thai Abalone and Mango in Wonton Cups serves/makes: 48 wonton cups

The Thai Abalone and Mango in Wonton Cups recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Abalone (more Abalone recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Thai (more Thai recipes)

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