By Carla Vigos
Laguna Woods Globe
I recently catered an event called “Cocktails, Songs and Appetizers.” There were 170 people, and I had to come up with quite a variety of hors d’oeuvres. Among the most popular were the Thai peanut chicken cups made in wonton wrappers.
Wonton wrappers baked in muffin tins become a vehicle to hold endless varieties of contents. You can make the wrappers ahead of time and keep them in an airtight container, and they will stay fresh for months.
Three options for wonton wrappers are a Thai peanut chicken cup, a caprese salad cup with a balsamic glaze drizzle and a Mexican shrimp cup with guacamole topped with a lime crema. All are equally delicious.
For the sake of space in this article, I am giving only one recipe, but you can email me and I would be happy to reply with the recipes for the others. Email cjvigos@yahoo.com.
Fill the wonton wrappers right before serving, but make sure the ingredient on the bottom of the cups isn’t too wet, so they don’t get soggy. That way, they will last at least an hour without compromising the crispiness of the shell.
I have included the peanut sauce recipe I used, but a shortcut would be to buy a bottled peanut sauce.
Thai peanut chicken cups
INGREDIENTS
30 or more wonton wrappers
Cooking spray
1 tablespoon oil
1 pound chicken breast diced into ¼-inch pieces
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup peanut butter
2 tablespoons rice vinegar
2 tablespoons lime juice
3 teaspoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2 cloves garlic finely minced
1 tablespoon grated ginger
1/2 teaspoon salt
1/4 pepper
Coleslaw
3/4 cabbage chopped
1/4 cup of shredded carrots
1/4 cup sesame dressing
2 green onions chopped for garnish
DIRECTIONS
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray. Place one wrapper inside each muffin cup and push down to form a flower pattern. Bake 10 to 12 minutes or until the cups are crispy and slightly browned. Let cool…
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