Asian inspired Prawn Cocktail Canapés

So, I planned an evening of all things Asian last night and as always, I like to start my dinner party with a cocktail and canapé.

Nothing could be easier than this Prawn-cocktail inspired canapé using wonton wrappers by Marion´s Kitchen.  You can of course make a traditional Mary-Rose sauce if you do not like the spicy version.  Most Asian shops will have the Korean gochujang chilli paste but Sriracha is a good substitute.

It’s Christmas season soon and I am already thinking of all the different canapés I can make with these little baskets.  Maybe a slice of blue cheese with fig jam, or beef with horseradish sauce??  The options are endless with these bite-size little baskets!

Bon appetite!

You’ll need

  • • For the wontons cups
  • 1 packet x wonton wrappers. For this recipe you will need 20, the rest you can seal in a ziplock bag and place in the freezer.
  • Vegetable oil for brushing
  • • For the filling
  • 200g x prawns cooked, peeled and diced ∼ or ∼ I like to use the cooked shrimps we get in Norway (reker)
  • ½ cup x finely shredded iceberg lettuce
  • ½ x avocado, finely diced
  • 4 Tbsp x coriander, finely chopped
  • • For the spicy Mary Rose sauce:
  • ½ x cup mayonnaise
  • 2 Tbsp x tomato sauce (ketchup)
  • 2 Tbsp x Korean gochujang chilli paste or Sriracha is a good substitute, or less depending on how spicy you like it
  • 1 tsp x Worcestershire sauce
  • 2 Tbsp x lime juice, fresh


  1. To make the wonton cups, preheat oven to 180°C.
  2. ​Lightly brush a 20-unit mini cupcake tray with oil.
  3. ​Cut the wonton wrappers into circles (make the circle as big as your wonton wrapper will allow).
  4. Press the wonton wrappers into the mini cupcake tray holes. Try to expel any air bubbles and fold the sides neatly.
  5. Bake in the preheated oven for 5 minutes or until golden and crisp.
  6. Remove from the oven and allow to cool. Store in an airtight container for up to 24 hours.
  7. To make the spicy mary rose sauce, place ingredients in a bowl and whisk until well combined. Transfer to a piping bag or to a resealable bag (snip the end off when you’re ready to pipe the sauce). Set aside in the fridge until ready to assemble.
  8. ​To assemble, place a small mound of lettuce into the bottom of each wonton cup. Drizzle with the spicy cocktail sauce.
  9. Add the prawns and drizzle again with the sauce. Top with avocado and coriander.

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