Ingredients:

  • 12 sheets Wonton wrappers (square type)
  • 1 Tbsp Unsalted butter (melted) or neutral oil
  • 7 oz Raw shrimp (200 g), peeled, deveined, finely diced
  • 4 oz Full-fat cream cheese (115 g), softened
  • 2 Tbsp Fresh lime juice (30 ml)
  • 1 tsp Lime zest (5 g)
  • 1 Tbsp Sweet chili sauce (15 ml)
  • 1 large clove Fresh garlic (minced)
  • 1/4 tsp Ground cumin (1 ml)
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 Tbsp Fresh coriander (cilantro), chopped, for garnish
  • Thinly sliced jalapeño or finely diced red chili, optional garnish

Instructions:

  1. Preheat the oven to 180°C / 350°F. Lightly spray or grease a 12-cup mini muffin tin.
  2. Brush one side of each wonton wrapper with melted butter or oil. Carefully press the brushed side down into the prepared muffin tin cups, ensuring the corners form a basket shape.
  3. Blind Bake: Bake the empty wonton cups for 4–5 minutes until they are lightly golden and starting to crisp up. Remove and let cool slightly.
  4. Pat the diced raw shrimp very dry using paper towels. This prevents excess moisture in the filling.
  5. In a mixing bowl, thoroughly combine the softened cream cheese, lime juice, lime zest, sweet chili sauce, minced garlic, and cumin. Whisk until the mixture is completely smooth and homogeneous.
  6. Gently fold the diced shrimp, salt, and pepper into the cream cheese mixture, ensuring the shrimp is evenly coated.
  7. Using a small spoon, fill each partially baked wonton cup with the shrimp mixture, filling only about 3/4 full.
  8. Return the filled cups to the oven. Bake for an additional 7–10 minutes.
  9. Check for Doneness: The cups are done when the wonton edges are deep golden brown and the shrimp filling is opaque and bubbling in the center.
  10. Carefully remove the cups from the tin. Let them cool for 2–3 minutes. Garnish immediately with fresh chopped coriander and an optional slice of chili. Serve warm.