Shrimp Wontons with Coconut Tom Yum Sauce | Tiffany Bee

Ingredients

• 16 raw frozen shrimp, thawed & deveined
• 1 egg
• 1 tsp fresh ginger
• 1 tsp Tom Yum paste
• 1 tsp sesame oil
• ¾ tsp white pepper
• 1 tsp honey or agave syrup
• 4 leaflets napa cabbage or cabbage
• wonton wrappers
• 1½ cup canned coconut milk
• ¼ cup white cheddar or guyère, grated
• ¼ cup brie or camembert
• 2 Tbsp Greek yogurt
• 1 Tbsp fish sauce
• 1 Tbsp white vinegar
• 1 tsp whole wheat flour, cornstarch, or potato starch
• ¾ Tbsp honey or agave syrup
• salt to taste
• chili oil
• ichimi togarashi
• scallions
• sesame seeds
• masago