Thai Bags Thumbnail

Recipe Development and Photography: @foodmymuse


For the Shrimp:

8 oz shrimp, peeled and deveined

1/4 cup Sir Kensington’s Chipotle Mayonnaise

3 scallions - white and green part, chopped

1 tsp fresh grated ginger

1 large garlic clove or 2 small ones, grated

2 tsp rice vinegar

2 tsp sesame oil

1 lemon (zest)

Salt and pepper to taste

3 tbsp fresh cilantro

16-20 wonton wrappers

Chives, for tying

For the Sauce:

2 tbsp Sir Kensington’s Chipotle Mayonnaise

2 tbsp honey

1 tbsp tamari

2 tsp rice vinegar


-Chop the shrimp into a paste

-Add shrimp to a bowl with the scallions, garlic, ginger, cilantro, sesame oil, lemon zest, rice vinegar, chipotle mayo, salt and pepper. Mix well and refrigerate 15 min

-Place about 1 tsp of the shrimp mixture inside the wonton wrappers to form the bags. Tie carefully with a chive

-Spray avocado oil on a baking sheet, carefully place the little bags on the baking sheet and spray avocado oil on them

-Bake at 400F for 20-25 min or until fully golden

-Mix together ingredients for the sauce