This is another healthy version of Chinese takeout and buffet favorites. This appetizer is made from four basic ingredients like crab or artificial crab meat, cream cheese, spring onions, and wonton wrappers. From there, the only limit is your imagination.
I am not a fan of the artificial crab meat so I replaced it with some fresh shrimps and since shrimps goes so well with mango I added it into the filling as well. Of course you can always use fresh crab meat if you have it. They are typically deep fried and I tried doing that once and the cheese oozes out while frying. It was not a pretty sight so I stay away from doing that again. I made them a bit healthier this time by baking them.
Recipe Source: My Kitchen Snippets
1/2 pound fresh shrimps – peel and deveined
8 oz cream cheese – I used low fat cream cheese
1/4 cup small cubes mango
2 spring onions – finely chopped
1 small red chili – chopped (optional)
1/2 packets of wonton wrappers
1/2 tsp salt
Few dash of pepper
Few dash of garlic powder
1 tsp soy sauce
1 tsp Worcestershire sauce
1. Roughly chop up the shrimps and set it aside. Cream the cream cheese until soft. Add in the rest of the ingredients except for mango and wonton wrappers. Mix until well combined. Lastly stir-in the mango.
2. On a flat surface lay out a wonton wrapper. Wet the edges with water and add a heaping teaspoon of filling in the middle. Draw up opposite corners to meet and form a package. Make sure the edges are sealed properly. Do the same to the rest.
3. Pre-heat the oven to 400 degree F. Line a baking pan with aluminum foil. Lightly spray the baking pan with olive oil spray.
4. Place the filled wontons on the prepared baking pan. Spray them lightly with some olive oil cooking spray and bake for about 15 minutes or until the wonton edges turn brown and crispy. Remove from oven. Sever with some chili sauce.
Note: Let them cool down for 10 minutes before eating them as the filling will be really hot right out of the oven.