Place all the ingredients into a 8 inch non-stick skillet.
Place over high heat and bring to a boil.
Lower heat and simmer until thickened, about 15 minutes, over very low heat. Stir often.
Remove from heat and allow to cool. Taste and season with salt, pepper and/or vinegar if needed.
RANGOON FILLING:
Beat ingredients together until smooth and creamy. Taste and season if needed.
WON-TON CUPS:
Heat the oven to 350.
Mix the salt & curry powder in a small dish. Add the oil and stir again.
Working with 1 won-ton wrapper at a time brush each side with the oil mixture. Place in a (regular muffin size) muffin tin taking care that the wrapper is pressed up the sides of the muffin cups. Repeat with all 23 remaining wrappers.
Bake 10 minutes.
Remove from oven and allow to cool in the tins.
ASSEMBLING YOUR APPETIZER:
Put your Rangoon filling into a pastry bag or a plastic bag with the corner snipped.
Squirt about 2 TBSP Rangoon filling into each cup.
Spoon a heaping tsp of mango chutney into each cup.
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