48 wonton wrappers in a package about 3x3"Preheat oven to 325°F. Place wonton squares on work surface; brush both sides lightly with oil. (Or with a can of oil, spray both sides.) Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney (mango, ginger from Trader Joe's)
3/4 teaspoon Thai green curry paste, not sauce or curry but paste.
12 ounces peeled cooked medium shrimp, coarsely chopped
1-2 stalks of celery, minced
Fresh cilantro leaves
Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, celery and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.