scallop and shrimp wonton tartletsscallop and shrimp wonton tartlets

The outdoor market had pretty lovely seafood so I obviously bought some. The tartlets were prepared with a more exotic and Asian flavour, because of the wonton wrapper shells, holding it all together. Mixed in with some julienned vegetables, some coconut milk and coriander and ginger root too ! An explosive flavour that is addictive… :)

scallop and shrimp wonton tartlets


12 tartlets (100 grams each)


  • 500 grams fresh shrimp (400 grams when shells removed)
  • 400 grams fresh scallops
  • 180 grams wonton wrappers (24 wrappers)
  • 4 garlic cloves
  • 5 cm (2 inches) fresh ginger root
  • 2 zucchini (250 grams)
  • 1 leek (125 grams)
  • 2 green onions (150 grams)
  • 2 carrots (300 grams)
  • 2 limes (juice & zest)
  • 200 ml coconut milk
  • 200 ml half-half cream (15% fat)
  • 1 egg
  • 1/2 cup chopped fresh coriander
  • sea salt & ground pepper (to your taste)


  • brush oil on the inside of your two 6-cupcake moulds and place 1 wonton sheet inside each and then the 2nd wonton sheet on top and at a 45° angle, brush oil on the edges and press down
  • preheat your oven to 180°C and bake wonton shells for 5 minutes
  • remove and let cool
  • peel your shrimp and prepare your scallops
  • pan-fry for 1 minute with olive oil and some garlic, grated ginger, salt and pepper
  • reserve 12 scallops and 12 shrimps for garnish and chop the rest in half and place in 2 separate bowls
  • slice all your vegetables thinly (in long or julienne strips)
  • crush more garlic and grate the ginger root
  • cook your vegetables with some oil for 2-3 minutes (first the carrots, then zucchini, leek and green onions) and toss well
  • add the chopped shrimp and scallops and cook another 2 minutes and stir
  • add salt, pepper, coriander, coconut milk, lime juice and zest and cook at medium heat for another 2 minutes and let cool
  • beat 1 egg with the half-half cream and add to the mixture when cooled
  • preheat your oven to 180°C and fill your wonton shells with the vegetable seafood creamy mixture
  • top each shell with 1 scallop and 1 shrimp and bake for 15 minutes (or until the cream & egg mixture has set) and serve warm