Vietnamese chicken wonton cups
1.Preheat oven to 220°C/200°C fan-forced. Grease six-hole (¾-cup/180ml) texas muffin pan.
2.Spray wonton wrappers with oil; line each pan hole with three wrappers, oil-side up, overlapping slightly to form cups. Bake about 7 minutes or until browned lightly and crisp.
3.Combine chicken, carrot, capsicum, wombok, sprouts, herbs, nuts and dressing in large bowl.
4.Divide chicken salad among wonton cups; sprinkle with fried shallots.
5.Placing ingredients in screw-top jar; shake well.