How to make it

  • Bring a pot of salted water to boil with a few sprigs of cilantro, a few peppercorns and a lime, cut in half and cook the shrimp for 3-5 minutes, just until they’ve turned pink. Drain and immediately transfer shrimp to an ice bath or place the colander under very cold water until the shrimp are no longer steaming hot.
  • To make wonton cones with stainless steel pastry horn molds, wrap the astry around the horn. To help seal the edges brush them with egg glaze and fry in hot oil until wonton crisps are golden brown (only takes a few minutes). Allow to cool for 5 minutes in the tin, then set drain on paper towels and repeat. (The cones can be made up to two days in advance.)
  • Cut each shrimp into 4-5 pieces–small enough to fit in the cones and peel and dice the mango into same-sized pieces.
  • Combine the mayo, mustard, ginger, lime juice, sriracha, and honey. (This can be made up to a week in advance.)
  • About an hour before service, toss together the shrimp, mango, ginger dressing, and cilantro. Spoon into the cones and serve immediately (I use cordial glasses so the cones stand up).
  • Note: If you don't have cone molds, just brush wonton skins on both sides with oil and bake at 350F degrees in mini muffin tins, until wonton crisps are golden brown, about 8-10 minutes

Reviews & Comments 1

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    " It was excellent "
    alexa586 ate it and said...
    The cones are such a great touch!
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    " It was excellent "
    karlyn255 ate it and said...
    a delisiously different recipe
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  • Kingswood 7 years ago
    Brilliant idea!!
    Was this review helpful? Yes Flag

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