Thai Scallop Tarts - cooking recipe

Ingredients

12 None wonton wrappers
1/4 cup vegetable oil
3 None shallots, finely chopped
2 None red bird's eye chilies, 1 finely chopped, 1 finely sliced
2/3 cup coconut milk
1 tbsp fish sauce
1 tbsp lime juice
3 tsp light brown sugar
3 None kaffir lime leaves, finely shredded
3 tsp cornstarch mixed with 1 tbsp water
18 oz scallops, cleaned, roughly chopped
2 tbsp fresh cilantro leaves

Preparation

Preheat oven to 400\u00b0F. Oil a 12-cup muffin pan. Brush wonton wrappers with 2 tbsp oil then use to line muffin recesses. Bake for 10 mins, or until crispy. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook shallots and chopped chili, stirring, until softened. Add coconut milk, fish sauce, lime juice, sugar and lime leaves. Cook, stirring, until fragrant. Bring to a boil then stir in cornstarch slurry. Cook, stirring, until sauce boils and thickens.
Add scallops and simmer until cooked to your liking. Season. Distribute between tart shells and sprinkle with cilantro and sliced chili.