Wonton Cups
We were looking for some recipe inspiration for some new party snacks for one of our live cooks on the run up to Christmas. We came across the idea of using wonton wrappers as crispy cups, which were then the perfect vessel for a selection of savoury fillings.
Simply place wonton wrappers lightly brushed with oil in a muffin tin, bake for 10 minutes and you have a cup to cradle a filling. We’ve tried a few fillings to give you some ideas.
We buy our wanton wrappers frozen from the local Asian supermarket. They are also available from supermarkets.
Cooking surfaces
BBQ Temperature
Ingredients
- 24 wonton wrappers, 2 per cup
- 1 tbsp oil for brushing
Jalapeño Popper Fillings
- cream cheese
- cheedar cheese, grated
- jalapeño pepper, deseeded and chopped finely
- streaky bacon
- dash of tabasco sauce
- spring onion, finely chopped, to garnish
Prawns and Marie Rose Sauce
- prawns, 1 to 2 per cup, depending on size
- Tajin or rub of your choice
- 3 tbsp tomato ketchup
- 3 tbsp mayonnaise
- dash of worcestershire sauce
- pinch of cayenne pepper
- squeeze of lemon juice
- gem lettuce, finely shredded
Camembert with pomegranate
- Camembert
- Nduja sausage
- A clove of garlic sliced thinly – optional
Equipment
Method
Making the Wonton Cups
- Setup your Egg with the convEGGtor and stainless steel grid for an indirect cook at 180°C.
- Prepare your cups, you will use two wrappers per cup. Take the first wonton wrapper, lightly brush one side of the wrapper with oil before placing oil side down into the muffin tin. Take a second wonton wrapper and brush with oil on one side of the wrapper. You’ll be placing the wrapper oil side down on the first wrapper but before you place in the tin, rotate the wrapper so it is at a 90° angle to the wrapper already in the tin.
- Place the wonton cups directly on the grid and cook for about 8 to 10 minutes until golden brown.
- Remove from the Egg and place on a cooling rack whilst you prepare the filling.
Making the Jalapeno Popper Cups
- Before preparing the filling, you can pop the streaky bacon in a skillet and cook for about 5 minutes until beautifully crispy and brown. Once cooked, remove from the heat and chop up into small pieces. The crispy bacon is going to add texture to your cheese filling.
- Take a bowl and add the cream cheese, cheddar cheese, jalapeño, tabasco and bacon. Give it a good zhuzh!
- Place a dessert spoon of the filling into each wanton cup.
- Place the filled cups back into a muffin tin and put back in the Egg to cook at 180°C for about 8 to 10 minutes.
- Remove from the heat and garnish with the spring onion.
Making the Prawn Cups
- To make the sauce, put the ketchup, mayonnaise, worcestershire sauce, cayenne pepper and lemon juice into a small bowl. Give it a good zhuzh!
- Heat some oil in your skillet. Once the oil is hot, pop your prawns into the oil and cook for 3 to 4 minutes until pink and tender.
- Remove the pan from the heat and season with some Tajin seasoning or rub of your choice. Alternatively, you can add this for the last bit of the prawn cooking.
- Place some shredded lettuce in the base of the wonton cup, added a tsp of marie rose sauce and place 1 or 2 prawns on top of the sauce.
Making the Camembert Cups
- Cut your camembert in half to make it half as thick.
- Cut a piece of camembert that will fill the base of your wonton cup and place it into your cups.
- Top with about 1/2 tsp of nduja.
- Optionally, add a sliver of garlic.
- Place the filled cups back into a muffin tin and put back in the Egg to cook at 180°C for about 8 to 10 minutes.