Walnut Shrimp Cups - (Free Recipe below)

1. In a small bowl, add shrimp, rum and cornstarch. Mix well until shrimp are covered with a starchy coating. Lightly season with salt and pepper. Mix well and marinate for 15 minutes (up to 1 hour in fridge).
2. In a non-stick skillet, add a tablespoon of peanut oil and heat on medium high heat. When oil is warm, carefully place shrimp in the skillet. Grill until the bottom side turns golden brown, about 1 minute. Flip shrimp and grill the other side until shrimp are cooked through, about 1 minute. Transfer shrimp to a plate and set aside.

1. Add potato into a pot and add water to cover potato. Bring water to a boil and simmer until potato is cooked through, 10 to 15 minutes. Submerge potato in cold water, drain, and set aside.
2. In the same pot, add carrot and simmer until carrot turns soft, about 5 minutes. Drain and set aside.
3. After potato and carrot have cooled down, cut them into consistently sized cubes. Add potato, carrot and cucumber into a big bowl. Add 3 tablespoons mayonnaise, 1 teaspoon mustard, 1 tablespoon lemon juice, and salt and pepper to taste. Mix well and set aside.

1. Preheat oven to 180 degrees C (350F).
2. Spray both sides of wonton wrappers with a thin layer of peanut oil (or brush oil on a plate, then place each side of wrapper on top to coat with oil). Arrange wonton wrappers in cupcake tin, to shape each one like a cup. Place on middle rack of oven and bake until wonton wrappers turn golden. Transfer wonton cups to a cooling rack.

1. Grill walnuts in a skillet on stove (or in the oven) until they tyrn golden brown. Set aside to cool.
2. In a small bowl, mix 2 tablespoons mayonnaise, 2 teaspoons mustard, 2 teaspoons condensed milk, and 1 tablespoon lemon juice.

The nutrition facts are calculated based on one walnut shrimp cup.