Thaw 2 cups of frozen, cooked shrimp. On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes.
Mince the shrimp by hand or food processor. Set the shrimp aside to cool
Preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture. To this I added a ‘splash’ of sesame oil.
Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it. To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an ‘X’.
To the egg bowl add a splash of water then brush the egg wash onto the top of each wonton. Pop these into the preheated oven for 12 minutes.
Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce. Enjoy!