Jumbo Shrimp Rolls With a Sweet Soy Sauce |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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These crisp, golden-fried little mouthfuls are packed with flavor and served with a hot-and-sweet soy dip - perfect to stimulate appetites at the start of a meal, or as a tasty hot snack. Ingredients:
1 small red bird's eye chili, seeded |
1 teaspoon honey |
4 tablespoons soy sauce |
2 tablespoons chopped fresh cilantro |
1 garlic clove, finely chopped |
1 1/2 teaspoons red curry paste |
16 wonton wrappers (found in the refrigerated part of the produce department at most grocery stores) |
1 egg white, lightly beaten |
16 jumbo shrimp, raw, peeled with tails on |
sunflower oil (for frying) |
Directions:
1. To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside.
2. To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste.
3. Brush each wonton wrapper with egg whites and place a small dab of the cilantro mixture in the center. Place a shrimp on top and fold over, enclosing the shrimp and leaving the tail exposed. Repeat with the other shrimp.
4. Heat the oil in a deep heavy bottomed pot or pan to 350 degrees F. Fry shrimp in small batches for 1-2 minutes (turning to prevent burning) each until are golden brown and crisp. Drain on paper towels.
5. Serve with the dip.
6. TIP - If you prefer, use phyllo pastry in place of wonton wrappers, put the paste and a shrimp on one end, then brush with egg white and wrap the pastry around the shrimp to enclose and fry.
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