When entertaining, I like to make appetisers that err on the side of healthy.  I also make sure there’s a mix of food while being cognizant of the dietary restrictions our guests might have.  Last month I made wonton noodle soup but only used half the wonton wrappers; the rest I froze.  There’s always a bag or two of shrimp in the freezer and I usually have an avocado on hand.  This recipe is easy to make and in roughly 10 minutes you can have the filling completed by the time the wonton baskets are cooked and cooled.   These baskets are packed with flavour and vitamins.  As always, the ingredient list can be modified to suit your own palate.

Makes 18 baskets
1 avocado, cut into small chunks
1/2 cup finely diced red onion
2 medium sized tomatoes, seeds removed and finely chopped
1 1/2 cups cooked shrimp, coarsely chopped
3 tablespoons fresh coriander, coarsely chopped
1/2 large lime
1 garlic clove, minced
olive oil
sea salt and pepper to taste
splash of fish sauce (optional but so tasty!)
18 wonton wrappers

Preheat oven to 350f (180c). Place wrappers in a muffin tin and gently push down. Spray each with olive oil. Bake in oven for 5-7 minutes until golden crisp. Remove from oven and let cool. In a bowl combine onion, tomatoes, shrimp, garlic and coriander. Season with sea salt and pepper. Squeeze lime over the tomato and shrimp mixture,  add 1-2 tablespoons of olive oil, splash of fish sauce and combine.  Add avocado and lightly toss.

Fill each wonton basket with about 1 heaping tablespoonful of the tomato and shrimp mixture.

The Culinary Chase’s Note: Substitute wonton wrappers with Belgium endive leaves.  Enjoy!