Ingredients
-
-
1
-
1
-
4
-
-
2
-
1
-
1 1/2
-
16
-
1
-
16
-
-
-
-
Directions
Jumbo Shrimp Rolls With a Sweet Soy Sauce, 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
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Steps
|
1
Done
|
To Make the Dip, Finely Chop the Chili, Then Mix With the Honey and Soy and Stir Well: Set Aside. |
|
2
Done
|
to Make the Shrimp Rolls, Finely Chop the Cilantro and Garlic and Mix With the Curry Paste. |
|
3
Done
|
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
Done
|
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
Done
|
Serve With the Dip. |
|
6
Done
|
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. |
