Anonymous 2-7-2005

12 abalone

12 wonton wrappers each cut into 4 squares

vegetable oil

1/4 cup of coconut cream

1/4 cup of mayonnaise

2 tablespoons chopped cilantro

1/4 stalk of lemon grass cut into 1/2 inch pieces

1 tablespoon of fresh lime juice

1 mango diced into small cubes

1/4 cup of yellow currants

3/4 teaspoon of Thai green curry paste

1 small white onion

3 tablespoons butter

In skillet saute diced onion until soft. Add coconut cream; lime juice, curry

paste, currants, lemon grass and cilantro. Simmer for 20 minutes. Fold in

mayonnaise. Prepare abalone into medallions then slice into four square pieces.

Remove lime leaf and lemon grass from sauce. Preheat oven to 325F. Place wonton

squares on work surface, brush lightly with vegetable oil. Press each wonton

into miniature muffin cup, oiled side down. Bake until golden brown, about 8

minutes. Cool completely in tins. Remove cups from tins and store in airtight

containers at room temperature. Saute abalone in butter and vegetable oil

remove and place one piece of abalone into wonton shell, spoon sauce on top of

abalone, sprinkle diced mango on top then garnish with fresh cilantro sprig.

Makes 48.