24 wonton wraps (12 ounce package), such as Nasoya brand
2 tablespoons vegetable oil, plus some for brushing
1/2 pound medium shrimp, tails-off, peeled, deveined and roughly chopped
1/4 head napa cabbage, shredded
3-inch piece of fresh ginger, peeled and grated
1 large clove garlic, finely chopped
5 scallions, dark and white parts thinly sliced
1/4 cup cilantro, chopped
2 hard boiled eggs, chopped (look for them cooked in the salad bar section of the grocery store)
1/4 cup Tamari (dark soy sauce)
1 lime, juiced
3 tablespoons toasted sesame seeds
Pre-heat oven to 375°F.
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 six minutes.
While the wontons are baking, put together the filling: place a large nonstick skillet over medium-high heat with two turns of the pan of vegetable oil. Add the chopped shrimp and cook for one 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.