PRAWN WONTON CUPS

Makes 20

Ingredients:

vegetable oil, for brushing

20 round wonton wrappers

20 cooked peeled prawns

½ cup finely shredded iceberg lettuce

1 avocado, finely diced

4 tbsp finely chopped coriander (cilantro)

AFR Coconut salt

Sauce:

½ cup mayonnaise

2 tbsp AFR Sweet Chilli sauce

1 tbsp AFR Ginger Soy Sauce

2 tbsp tomato sauce

1 tbsp lime juice

Preheat the oven to 180°C/360°F.

Lightly brush a 20-hole mini cupcake tray with oil or use a spray oil.

Take a wonton wrapper and place into the mini cupcake tray holes. Fold the sides neatly in as neatly as possible to create a cup shape. Brush the inside with more oil. Bake in the preheated oven for 5 minutes or until golden and crisp. Remove and allow to cool. These can be made ahead of time and store in an airtight container for 24 hours.

Place the sauce ingredients into a bowl and whisk together.

To assemble, place iceberg lettuce in the bottom of the wonton cup, drizzle with 1 tbsp of cocktail sauce, followed by the cooked prawn and 1 tsp of sweet chilli. Garnish with chopped coriander, avocado and coconut salt to finish.

Notes:

• If you cannot get hold of round wonton wrappers, you can used square ones, just fold neatly into the tin or cut out a circle with a cookie cutter.