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Mock Crab Taco Cups

prep

Prep Time

10 minutes

cook

Cook Time

16 minutes

clock

Total Time

26 minutes

kikkoman products used:

ingredients

1 12-ounce package of 48 wonton wrappers
Cooking spray
1 tablespoon cornstarch
1 tablespoon + ⅔ cup water, divided
2 teaspoons Kikkoman® Sesame Oil
3 cloves garlic, finely minced
1-inch piece of ginger, grated
¼ cup Kikkoman® Soy Sauce
¼ cup honey
1 teaspoon Kikkoman® Sriracha Hot Chili Sauce
2 tablespoons lime juice
16 ounces surimi or imitation crab, shredded
12 ounces frozen shelled edamame, thawed
3 tablespoon black and white sesame seeds
2 watermelon radishes, thinly sliced on a mandolin
Fresh cilantro, for garnish
Kikkoman® Sriracha Mayo, for garnish

directions

  1. Preheat oven to 375°F. Coat four 6-cup muffin tins with cooking spray.
  2. Gently press 24 wonton wrappers into the muffin tins, pressing and folding against the sides. Spray the wrappers with more cooking spray. Transfer the pans to the oven and bake until the wrappers start to turn golden brown and are crispy and bubbling, about 8 minutes. Cool completely. Repeat with the remaining 24 wrappers.
  3. In a small bowl, mix the cornstarch with 1 tablespoon of water to form a paste. Set aside.
  4. Heat the sesame oil in a skillet over medium heat and add the garlic and ginger, stirring until fragrant, but not burned. Add soy sauce, honey, sriracha, lime juice and remaining water and bring to a simmer. Add the cornstarch mixture, whisking to incorporate it into the sauce. Simmer until the sauce thickens and coats the back of a spoon.
  5. Remove the pan from the heat and stir in the shredded surimi or imitation crab, tossing until evenly coated.
  6. When ready to serve, fill the wonton cups with surimi, edamame, sesame seeds, radishes and cilantro. Drizzle with sriracha mayo.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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