Shrimp Wontons

This is a simple yet classic canape that can be made and cooked and kept in the fridge up to a day ahead of time and warmed up in the oven to provide the crunchiness to the outer shell. Ensure you are using a damp cutting board to make the wrappers seal properly

Makes 12 Wontons



  • 8 12-18 Count Shrimp
  • ¼ Onion, finely chopped
  • 12 Cinnamon Cap, mushroom cap only
  • 12 Thai Basil Leaves
  • 2 oz Garlic Sprouts
  • 3 tbsp Soy Sauce
  • 2 tbsp Garlic Infused Rice Vinegar
  • 1 tbsp Sesame Oil
  • 1 tbsp Honey


  1. Saute the onion and mushroom caps with all liquid ingredients
  2. Cook until tender, remove and place on a plate in the freezer to flash chill
  3. Let the shrimp sit in a bath of ¼ cup soy sauce, ¼ cup lime juice, ⅛ of a cup and 1 tbsp of demerara sugar
  4. Mix until completely dissolved
  5. Let the shrimp sit for 20 minutes in the bath
  6. Grill on one side
  7. When cooked on 1 side for 2 minutes place back in bath grill side down
  8. Let sit for 10 minutes and then grill raw side until done
  9. Cut shrimp in half width wise and reserve
  10. Wet your cutting board and place the wonton wrappers on the board and flip so both sides are moist
  11. Place basil leaf, garlic sprouts, shrimp segment and then mushrooms and onion
  12. Fold opposite corners together to make it into a purse and place on parchment paper allowing the bottom of the purse to air out ensuring the bottom of the wontons doesn't get too damp
  13. Cook wontons at 375 until golden brown allow for 2 minutes to cool



  • Use Shrimp Bath
  • 3 tbsp Scallions, thinly sliced
  • 1 tsp Sambal Oelek


  1. Cook in a nonstick pan and reduce by half stirring occasionally
  2. In the last 5 minutes of cooking add some peanut pieces as desired

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