Wonton Skin Salad

Name: Wonton Skin Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 18 sheets Wonton wrapper; 1/2 root carrot; 1/2 root Cucumber; 1 piece Avocado; 20 pcs prawn; 1 lot corn kernels; 1 tablespoon Salad dressing

by Rolling_mummy

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

A very petty bourgeoisie banquet dish, using the leftover wonton wrapper from the wonton wrapper to bake it into a crispy bowl, put it on the salad, bite it down, creak and creak too cool, many recipes use potato chips as support, I think the heat is too high So I decided to use wonton wrappers to bake them into small bowls.

Ingredients

18 sheets Wonton Wrapper
1/2 root Carrot
1/2 root Cucumber
1 piece Avocado
20 pcs Prawn
1 lot Corn Kernels
1 tablespoon Salad Dressing

Wonton Skin Salad

1. Brush the mold with a thin layer of oil, put the wonton wrapper in the muffin mold, and bake in the oven at 150 degrees for 10 minutes.

2. After taking it out, it is a golden and crisp wonton wrapper (I baked two plates)

3. Cook the shrimp

4. Shrimp shelling and shrimp removal line

5. Diced avocado, carrot, corn kernels, cucumber, shrimp

6. Blanch the carrots and corn kernels in water

7. Add the salad dressing to the diced vegetables and mix well

8. Put the salad in the wonton wrapper and it's done

Tips:
For the salad, you can choose your favorite salad, potato salad or the like, as long as it doesn't bring a lot of moisture, otherwise the wonton bowl will become wet and not crispy.