Smoked barramundi thai salad wonton cups
December 6, 2019
Packed full of our decadent smoked barramundi, these Thai wonton cups are the perfect addition to any party or gathering.
Makes 24 canapes
Prep Time: 30 minutes
Cooking Time: 15 minutes
- 24 wonton wrappers, cut to 8cm rounds
- Canola spray oil
- ½ cup store bought Asian chilli jam
- ¼ cup crispy shallots, to garnish
- Micro herbs, to garnish
- 1 shallot, chopped
- 1 birds eye chilli
- 1 garlic clove
- 6 coriander roots, cleaned
- 40g brown sugar
- 60ml lime juice
- 30ml fish sauce
Smoked Barramundi Salad:
- 500g smoked barramundi, flesh flaked into small pieces
- 1 large red chilli, deseeded and finely shredded
- 3 kaffir lime leaves, deveined and very finely shredded
- 2 handfuls fresh herbs (any mix of Vietnamese mint, regular mint, coriander and Thai basil)
- Preheat oven to 180°C (160°C fan-forced).
- Generously spray a 24-hole mini muffin tray with canola oil. Press a wonton round into each hole of the tray. Generously spray the inside of each wonton cup with canola oil.
- Bake in the oven for 8-9 minutes, until golden brown and crisp.
- Remove from the oven and allow to cool in the muffin tray before removing. (These can be made ahead of time and stored in an airtight container for up to 3 days.)
- Combine all of the ingredients in a small blender or mortar and pestle. Blitz to combine. Set aside.
Smoked barramundi salad:
- Gently toss all of the ingredients in a medium sized bowl.
- Drizzle with 3 Tablespoons of the nam jim, and gently toss again.
- Spoon the chilli jam into a piping bag or disposable ziplock bag, and cut off the tip.
- Pipe approx. ½ tsp of chilli jam into the base of each wonton cup. Fill each cup with a pile of the barramundi salad. Spoon a little extra nam jim over each salad cup, and garnish with a pinch of crispy shallots and micro herbs to finish.