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
• 12 abalone
• Vegetable oil
• 3 tablespoons butter
• 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

Main Ingredient: Abalone
Preparation Method: Pan Fried/Sauteed
Cuisine: Thai