CRISPY SHRIMP WONTONS

24 (3-inch) wonton wrappers
2 tablespoons oil
1/2 cup cream cheese with chives and onions (from 8-oz. tub)
1 (5 oz.) pkg. frozen cooked salad shrimp, thawed, well drained*
1/4 cup purchased plum sauce**
1 tablespoon chopped fresh chives

Heat oven to 375 degrees F.

Place 12 wonton wrappers side by side on sheet of waxed paper. Brush both sides of wrappers with 1 tablespoon oil. Pleat edges of wrappers; place in 12 ungreased miniature muffin cups, pressing in bottom and up sides. Repeat with remaining wonton wrappers, oil and additional 12 miniature muffin cups.

Bake at 375 degrees F for 5 to 8 minutes or until golden brown and crisp. Remove pan from oven.

Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each cup. Top each with 3 to 5 shrimp.

Return to oven; bake an additional minute or until cream cheese is soft.

Remove wontons from pan; place on serving platter. Top each with 1/2 teaspoon plum sauce. Sprinkle with chives.

*Cooked crabmeat can be used in place of the tiny salad shrimp.

**Sweet-and-sour sauce can be used in place of the plum sauce.

Makes 24 appetizers
From: Recipelink.com
Source: Recipe booklet: Family Gatherings, Pillsbury Classic Cookbooks #256, June 2002