This January, I dedicated a post to a fallen foodie friend in which I mentioned I still dream about her. Last weekend while I sat reclined in my bed against my fluffy pillows, I found satisfaction in knowing I finally finished posting a new recipe for Shrimp Wontons with Coconut Tom Yum Sauce. My former LA roommate, fellow Bruin, & friend Gabriela sat next to me in her pajamas, looking through New York’s live SnapChats. It was Gaby’s first time in Boston & we were planning our next foodie destinations. Without a story to write, I decided to put off writing a blog to accompany the recipe, hit the lights, & went to bed. I dreamt that Gaby & I were riding the MBTA throughout Boston except the T was an outdoors roller coaster. When we got off at our destination, we were greeted by Kim, my friend who passed away more than a year ago. It took me a moment to register that she’s no longer with us, which meant I was dreaming so I quickly hugged her & we were off on some adventures at what seemed like a strange amusement park. I awoke to a foggy recollection of the warmth of her embrace, the smoothness of her skin, & the echo of her laughter in my head.
These shrimp wontons are special because they were inspired by 7 Seas Restaurant, which hosted one of Kim’s memorials. I ate a lot of things that day I can’t remember, but those wontons were unforgettable & it made me wish Kim could still be around to taste it. Josh, Vy, & I inhaled this place of delicious shrimp wontons, but I was determined to remake the recipe. 7 Seas is now closed, but if I can revive one thing about that place, it’s those wontons. This recipe is also dedicated to Annie Kim Pham, who loved her shellfish, wontons, & cheese. It’s funny that even after her passing, we still find ourselves meeting at places with good food. Although she couldn’t be there physically with us, we were there because of her. I wish the circumstances of trying these wontons for the first time were different though.