FYI, There is an entire chapter in our cookbook with delicious little morsels recipes just like this. Preorder your copy now!
Here is another recipe preview from our cookbook – The Art of Escapism Cooking that is coming out on Oct 15th!
This recipe has many components – slippery, bouncy, rich, tangy, spicy, creamy – working collectively and in balance to support what is ultimately a perfect shrimp wonton. The idea was born out of my desire to eat a bowl of shrimp wontons where the shrimp-ness is celebrated in more ways than one, and to reminisce the time when I was little when I would always try to gather the dark orange oil from my mother’s pan-fried shrimps and spoon it over my rice while sucking on the shrimp heads till my brain hurt. No other person in the family did that. And this is my way of doubling-down on their loss.
As previous recipe preview, I will include the entire intro and instructions exactly as it will appear in the book. Reading back, this one in particular was undoubtedly written on a day of great angst and bitterness (insert lol emoji). Thing is, the way I approached writing a recipe is very different from how it’s done on the blog, mood-swung and uncensored, not all but sometimes landing itself as short outbursts of emotional rhapsodies. Varied from the first cookbook recipe preview, you’ll get a good sampling of the book’s state of mind.