Shrimp Wontons

1. 1. In a food processor, blend together all of the ingredients for the shrimp filling with the exception of the wrappers. Pulse until the consistency is smooth, almost like a paste.
2. 2. Fill a small dish with water. Prepare your wontons by laying each sheet one at a time. Place about a little more than a teaspoon of your shrimp mixture in the middle of the wonton wrapper. Dip your index & middle finger into the dish with water & wet 2 sides of the wonton. Fold the wonton over to form a triangular shape, ensuring that there are no pockets of air in the middle. Press the wonton sides together firmly. Wet the rest of the wonton so that it steams with ease.
3. 3. In your steamer, place cabbage, kale, or parchment paper to prevent wontons from sticking to the bottom of the rack. Steam for no more than 10 minutes. You don’t want to overcook your wontons.
4. 4. Set wontons aside.

Creamy Tom Yum Coconut Sauce

1. 1. In a medium sized bowl, add the coconut milk, Greek yogurt, fish sauce, vinegar, wheat flour, & honey. Mix together until evenly distributed.
2. 2. On medium high heat, place the mixture in a medium sauce pan. Bring to a boil & add the cheese. Turn the heat down to around medium to medium-low until the cheese melts & becomes incorporated into the sauce. If the sauce becomes too thick, add more coconut milk.

Plate

1. Serve coconut sauce atop the wontons & sprinkle the toppings on as you see fit.