Thai Scallop Tarts

• 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

1. Preheat oven to 400u0b0F. 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.
2. 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.
3. Add scallops and simmer until cooked to your liking. Season. Distribute between tart shells and sprinkle with cilantro and sliced chili.

wonton wrappers, vegetable oil, shallots, red bird, coconut milk, fish sauce, lime juice, brown sugar, lime, cornstarch, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/37022 (may not work)