BON TON RACHAEL RAY RECIPES

Steps:

• Preheat oven to 375F
• Brush each wonton wrapper with a little vegetable oil then nestle it down into one of the cups of a 24-cup nonstick mini muffin tin
• Transfer to the oven and bake until golden brown and crisp, about 6 minutes
• While the wontons are baking put together the filling: Place a large nonstick skillet over medium-high heat with 2 turns of the pan of vegetable oil
• Add the chopped shrimp and cook for 1 minute, then add the cabbage, ginger, garlic and scallions
• Cook for another minute while stirring constantly, then add the cilantro and egg, and cook for another minute
• Add the tamari, lime juice and sesame seeds to the mixture and stir to combine
• Heat through, about a minute, and remove mixture from the heat
• Remove the wonton cups from the oven and transfer to a serving platter
• Fill each cup with about 1-2 tablespoons of the shrimp and cabbage mixture, and serve

Steps:

• In saucepan, cook first 4 ingredients over medium until fragrant, 2 minutes. Add stock; boil. Add wontons, reduce heat and simmer until warmed, 6 minutes. Divide among bowls; top with scallions.