"I've been experimenting with new ways to use won ton skins," writes Roxanne E. Chan. "This recipe was a big hit at a recent party. It's a perfect grazing dish, as part of a buffet or as an appetizer."
8 to 12 won ton skins
1 cup diced cooked shrimp
1 clove garlic, pressed
2 tablespoons chopped water chestnuts
1/4 cup finely chopped peeled and seeded cucumber
1 green onion, finely minced
2 tablespoons finely minced dill
3 tablespoons safflower oil
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon drained capers
Lightly oil muffin cups. Shape won ton skins to fit cups. Bake at 375 degrees 5 to 7 minutes or until lightly browned. Cool.
Mix shrimp, garlic, water chestnuts, cucumber, green onion, minced dill, oil, lemon juice, mustard and capers. Season to taste with salt, if necessary. Chill, covered, until ready to serve. Just before serving, fill each won ton cup with mixture. Arrange on serving platter, garnished with a few dill sprigs. Makes 8 to 12 appetizers.
--ROXANNE E. CHAN