Crispy Prawn Wonton Tacos
These Crispy Prawn Wonton Tacos are the ultimate bite-sized starter for your next gathering or a fresh, light snack to enjoy. Crunchy wonton shells are filled with a mix of prawns, avocado, mango, and cucumber and drizzled with a creamy sriracha sauce. They’re quick and easy to make, coming together in under 30 minutes!
Serves
12
Prep time
10 minutes
Cooking time
10 minutes
Ingredients
Equipment:
- 12-slot muffin tin
Taco shells:
- 12 wonton wrappers
Prawn filling:
- 200g cooked prawns, diced
- 1 small avocado, diced
- 1 mango, diced
- 1/2 cucumber, diced
- 1 tbsp coriander, finely chopped
- Juice of 2 limes
- Salt, to taste
Sauce:
- 1/2 tbsp sriracha
- 2 tbsp Kewpie mayo
Directions
- Preheat the oven to 190°C.
- Lightly spray both sides of each wonton wrapper with olive oil.
- Place the wrappers into the muffin tin slots, shaping them into little shells.
- Bake for about 8 minutes or until golden. Remove and let them cool.
- In a small bowl, mix the sriracha and Kewpie mayo until smooth. Set aside.
- Combine the diced prawns, avocado, mango, cucumber, coriander, lime juice, and salt in a mixing bowl. Stir well.
- Spoon the prawn filling into the cooled wonton shells. Drizzle the prepared sauce over the top. Serve and enjoy!
Directions
- Preheat the oven to 190°C.
- Lightly spray both sides of each wonton wrapper with olive oil.
- Place the wrappers into the muffin tin slots, shaping them into little shells.
- Bake for about 8 minutes or until golden. Remove and let them cool.
- In a small bowl, mix the sriracha and Kewpie mayo until smooth. Set aside.
- Combine the diced prawns, avocado, mango, cucumber, coriander, lime juice, and salt in a mixing bowl. Stir well.
- Spoon the prawn filling into the cooled wonton shells. Drizzle the prepared sauce over the top. Serve and enjoy!
Helpful Tips
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Substitutions
Serving Suggestions
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