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High-Protein Shrimp Wonton Cups

These Shrimp Wonton Cups are a high-protein appetizer inspired by Vietnamese shrimp toast, made with tofu and egg whites instead of cheese and mayo. These oven-baked bites are held together by wonton wrappers and are perfect for gatherings or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine Fusion
Servings 9 cups
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Ingredients
  

  • 1 cup shrimp, chopped
  • 4 cloves of garlic
  • 1 shallot
  • 1 cup imitation crab, chopped
  • ½ cup green onion, chopped
  • 4 thai chilis, minced
  • ½ block silken tofu, blended
  • 3 egg whites
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • ½ Tbsp chicken bouillon
  • 1 tsp salt
  • 1 tsp gochugaru, Korean red chili flakes
  • ½ tsp pepper
  • 18 wonton or spring roll wrappers

Garnish

  • 9 small shrimp
  • Gochugaru, Korean red chili flakes

Instructions
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  • Preheat the oven to 360°F.
  • In a food processor, grind the shrimp, garlic, and shallot until minced. Transfer the mixture to a large mixing bowl.
    1 cup shrimp, 4 cloves of garlic, 1 shallot
  • Chop the imitation crab and green onions, mince the Thai chilis, and add them to the mixing bowl.
    1 cup imitation crab, ½ cup green onion, 4 thai chilis
  • Separate the egg whites from the yolks. Blend the silken tofu in a food processor until smooth, then add the tofu and egg whites to the bowl with the shrimp mixture.
    3 egg whites, ½ block silken tofu
  • Add the seasonings and mix everything thoroughly until well combined.
    1 Tbsp fish sauce, 1 Tbsp soy sauce, ½ Tbsp chicken bouillon, 1 tsp salt, 1 tsp gochugaru, ½ tsp pepper
  • Spray a standard 12-cup muffin tray with cooking oil. Line each cavity with two wonton wrappers, pressing them down so they form a cup.
    18 wonton or spring roll wrappers
  • Add about ¼ cup of filling into each wonton cup. Garnish each cup with a whole shrimp and a sprinkle of gochugaru.
    9 small shrimp, Gochugaru
  • Bake at 360°F for 15 minutes.
  • Increase the oven temperature to 400°F and bake for another 8 minutes, or until the wonton wrappers are golden brown and the filling is fully cooked with excess moisture evaporated.
  • Allow the cups to cool slightly before serving.
Keyword Nutrition, Seafood
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