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Hot smoked salmon and asian slaw wonton cups
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Impress with smoked salmon and Asian slaw in crispy wonton wrappers.
Ingredients:
  • 24 wonton wrappers
  • 1/4 wombok (Chinese cabbage), finely shredded
  • 1 carrot, coarsely grated
  • 2 spring onions, thinly sliced
  • 62.50 ml chopped coriander
  • 18.20 gm peanut oil
  • 21.00 gm soy sauce
  • 22.00 gm sweet chilli sauce
  • 31.50 gm lime juice
  • 150g pkt Hot Smoked Salmon Natural, flaked
  • Coriander leaves, to serve
Instructions:
  • Preheat the oven to 220C. Grease two mini muffin pans with olive oil spray. Cut a disc from each wonton wrapper using a 7cm cutter. Lightly spray the discs with olive oil and place them in the pans. Bake for 8-10 minutes until golden brown and crisp.
  • In a large bowl, mix wombok, carrot, spring onion, and coriander. In a small bowl, whisk together peanut oil, soy sauce, sweet chili sauce, and lime juice until well combined. Pour the lime juice mixture and two-thirds of the salmon over the salad. Gently toss everything together.
  • Fill the wonton cups with the salad mixture, then garnish with the remaining salmon and coriander leaves.

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