Bang bang shrimp taco cups

Ingredients :

1/2 cup mayo

1/4 cup Thai sweet chili sauce

2 Tbsp sriracha (less or more to taste)

3/4 cup iceberg lettuce, shredded

12 oz frozen popcorn shrimp  - or fry the shrimp at home

24 wonton wrappers - preferably round  

Spray oil

2 Tbsp chopped scallion or chives for garnish


Directions :

1. Preheat the oven to 350F. Lay wonton wrappers on a cutting board and grease one side of wonton wrappers lightly using spray oil. Place the wrappers in a mini muffin tin greased side down and press gently so they fit nicely. If using square wrappers, fold the sharp edges.

2. Bake in the oven for 10-12 minutes. Let it cool in the tin for a minute or two and transfer to a cooling rack.

3. Heat frozen pop corn shrimp according to package direction. Usually 425F for 10-12 minutes.

4. Meanwhile, make the sauce. Mix mayo, Thai chili sauce and sriracha in a bowl. 

5. Toss the shrimp in the sauce. Place shredded lettuce evenly to all wonton cups and top with shrimp. Sprinkle spring onion or chives and serve immediately.