Name: Bang Bang Shrimp Wonton Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 24 wonton wrappers, square sheets work best for molding into cups; 450 g fully cooked breaded shrimp, about 1 pound, already crispy and ready to use; 80 g mayonnaise, serves as the creamy base for the sauce; 60 g Thai sweet chili sauce, the star of the bang bang sauce; 2 teaspoons sriracha, adds heat and depth; 1 teaspoon honey, balances the spice with subtle sweetness; 100 g finely shredded cabbage, provides a fresh, crisp texture; 30 g grated carrot, adds color and a hint of natural sweetness; 2 sliced green onions, for a bright, onion-forward finish; 2 teaspoons oil, for brushing the wonton wrappers; Optional toppings: sesame seeds, fresh cilantro, lime wedges, or extra sriracha

Description

These crispy wonton cups are filled with breaded shrimp tossed in a sweet, spicy, and creamy bang bang sauce, topped with fresh cabbage, carrot, and green onions. Perfect for entertaining or impressing guests with a restaurant-quality appetizer that’s surprisingly simple to make at home.

Ingredients

Scale

24 wonton wrappers, square sheets work best for molding into cups
450 g fully cooked breaded shrimp, about 1 pound, already crispy and ready to use
80 g mayonnaise, serves as the creamy base for the sauce
60 g Thai sweet chili sauce, the star of the bang bang sauce
2 teaspoons sriracha, adds heat and depth
1 teaspoon honey, balances the spice with subtle sweetness
100 g finely shredded cabbage, provides a fresh, crisp texture
30 g grated carrot, adds color and a hint of natural sweetness
2 sliced green onions, for a bright, onion-forward finish
2 teaspoons oil, for brushing the wonton wrappers
Optional toppings: sesame seeds, fresh cilantro, lime wedges, or extra sriracha

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
Brush and mold: Lightly brush both sides of each wonton wrapper with oil, then gently press each wrapper into the cups of a muffin tin (you may need two tins for 24 wrappers). The wrappers should fit snugly but not be torn.
Bake: Bake the wonton wrappers for 12 to 15 minutes, until they turn golden brown and crispy. Watch closely in the final minutes to prevent over-browning.
Cool: Remove from the oven and let the cups cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Combine sauce: In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and honey until smooth and fully blended.
Adjust flavor: Taste the sauce and add more sriracha if you prefer extra spice, or more honey if you'd like it slightly sweeter. The sauce should taste balanced with sweet, spicy, and creamy notes.
Toss shrimp: Cut the breaded shrimp into bite-sized pieces (roughly 3 to 4 pieces per shrimp) and place them in a bowl. Pour half of the bang bang sauce over the shrimp and gently toss to coat evenly.
Prepare vegetables: Toss the finely shredded cabbage and grated carrot together in a small bowl so they're easy to reach during assembly.
Layer the base: Place each cooled wonton cup on a serving platter or small appetizer plate. Spoon about 1 teaspoon of the cabbage and carrot mixture into the bottom of each cup.
Add the shrimp: Top each cup with 3 to 4 pieces of the bang bang shrimp, using tongs to place them neatly so they sit upright in the cup.
Finish with garnish: Drizzle a small amount of the remaining bang bang sauce over each shrimp piece, then sprinkle with sliced green onions and sesame seeds if using. Serve immediately while the cups are still crispy.

Prep Time: 15 minutes
Cook Time: 15 minutes