48 won ton wrappers
1/2 cup (125 mL) mayonnaise
1 tbsp (15 mL) chopped cilantro
1 tbsp (15 mL) apricot jam
1 tbsp (15 mL) fresh lime juice
1 tsp (5 mL) green curry paste
1/4 tsp (1 mL) salt
3/4 lb (375 g) cooked baby shrimp
Chopped fresh cilantro

Using a sharp knife, cut a 2 1/4 inch (5.5 cm) square out of each won ton wrapper. Lightly brush one side of each square with oil. Press each square, oiled side down, into a mini-muffin cup. Bake at 325ºF (160ºC) for 7 - 10 minutes or until golden brown. Cool completely in pans. Won ton cups may be frozen for up to 1 month. Combine next 6 ingredients (mayonnaise through salt) until blended. Stir in shrimp. Cover and refrigerate for at least 30 minutes or up to 4 hours. Up to 2 hours before serving, spoon shrimp mixture into won ton cups. Sprinkle with cilantro. Makes 4 dozen canapes.

Last updated on February 15, 2019