Thursday, July 17, 2008
Firecracker shrimp
Ingredients
1 package egg roll wrappers
50 shrimp peeld and deveined with the tail still attached
1/2 cup sweet Thai chili sauce1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 cup soy sauce
1 tablespoon corn starch
How to make Firecracker shrimp
Cut the egg roll wrappers on the bias to create triangles of pastry
Combine the rest of the ingredients and let the shrimp marinate 1/2 to 2 hours
Drain the shrimp and pat dry
Nik the shrimp on the inside of the curl to prevent curling-do not cut through
Roll the shrimp in the wrapper, with the tail exposed, sealing the edges of the wrapper with a corn starch slurry
deep fry until golden brown and serve with dipping sauces, I used sweet and sour strawberry, apricot, and wasabi
