- brush oil on the inside of your two 6-cupcake moulds and place 1 wonton sheet inside each and then the 2nd wonton sheet on top and at a 45° angle, brush oil on the edges and press down
- preheat your oven to 180°C and bake wonton shells for 5 minutes
- remove and let cool
- peel your shrimp and prepare your scallops
- pan-fry for 1 minute with olive oil and some garlic, grated ginger, salt and pepper
- reserve 12 scallops and 12 shrimps for garnish and chop the rest in half and place in 2 separate bowls
- slice all your vegetables thinly (in long or julienne strips)
- crush more garlic and grate the ginger root
- cook your vegetables with some oil for 2-3 minutes (first the carrots, then zucchini, leek and green onions) and toss well
- add the chopped shrimp and scallops and cook another 2 minutes and stir
- add salt, pepper, coriander, coconut milk, lime juice and zest and cook at medium heat for another 2 minutes and let cool
- beat 1 egg with the half-half cream and add to the mixture when cooled
- preheat your oven to 180°C and fill your wonton shells with the vegetable seafood creamy mixture
- top each shell with 1 scallop and 1 shrimp and bake for 15 minutes (or until the cream & egg mixture has set) and serve warm
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