We appreciate the comments of Dr Leung. The restaurant in question denies putting alcohol into their wonton soup.It is a generally accepted dictum that the alcohol in alcoholic beverages used in cooking evaporates during the cooking process,1 leaving only the flavor behind. Thus, it seems exceedingly unlikely that alcohol is a factor in the episode we described. If consumers of shrimp cooked in beer, rum cake, and innumerable French dishes develop a similar syndrome, they should rest assured it's not from the alcohol contained therein.
Cochran JW, Cochran AH. Wonton, Straight Up-Reply. JAMA. 1985;253(13):1880. doi:10.1001/jama.1985.03350370060023