Shrimp and avocado wonton cups

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  • wonton pastry or flour tortillas 350 grams
  • peanut or olive oil 3 tablespoons
  • mayonnaise 2 tablespoons
  • tomato paste 1 teaspoon
  • lemon or lime juice 1 tablespoon
  • dash chilli sauce
  • frozen cooked shrimp 125 grams, defrosted
  • lemon ½
  • avocado 1, large, cut into tiny dice
  • red chilli 1, very finely sliced


Heat oven to 180°C fanbake. You need two mini muffin trays. Using a 7cm cookie cutter, cut out 70 rounds of pastry. Brush one round with oil then top with another round and brush with oil. Turn over and place in a mini muffin tin. Repeat. Put a dab of oil in centre of each cup.
Place one mini muffin tin in oven and bake for 6-8 minutes until lightly golden and crisp. Repeat with second muffin tin. For dressing, put mayonnaise into a small bowl, add tomato paste and whisk with a fork until smooth. Add lemon or lime juice and chilli sauce and season well with salt and pepper. Fold shrimp through tomato dressing. Squeeze juice from ½ lemon over avocado dice and add to shrimp mixture. Fill each cup with shrimp mixture; this can be done an hour before guests arrive and then refrigerated. Sprinkle over a little sliced chilli for extra colour and bite, and serve.

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