Jumbo Shrimp Rolls With a Sweet Soy Sauce
photo by Baby Kato
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
Dip
- 1 small red bird's eye chili, seeded
- 1 teaspoon honey
- 4 tablespoons soy sauce
-
Rolls
- 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
- To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside.
- To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste.
- 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.
- 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.
- Serve with the dip.
- 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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Reviews
-
Fantastic recipe Chili Spice. I can't believe that I made these, they were quick and easy to make with fantastic results. I used Collasal Shrimp...what a treat. I made the dip, it was delish and went perfectly with the shrimp rolls. The savory flavoring was the perfect foil for the succulent shrimp. We really enjoyed the addition of the red curry. I can't wait to make these again. Thank you so much for sharing, another recipe that I will be making so often.
-
These were great. I saw the recipe and couldn't wait to make them, so I went out and got the shrimp. I didn't make the sauce to go with these, but made another recipe that I wanted to try too (Recipe #206003). What a great appetizer! Kind of hot and spicy, and the sauce accents the taste of the shrimp perfectly! Will make any time I want to impress guests and family!
RECIPE SUBMITTED BY
I AM A MARRIED MOTHER OF 3. COOKING IS A PASSION OF MINE. FINE FOOD MARKETS AND GROCERY STORES ARE MY "HANG OUTS". I LOVE THE FACT THAT THERE IS NO END IN LEARNING. I ENJOY THE WHOLE PROCESS OF COOKING, FROM FINDING A NEW RECIPE, GROCERY SHOPPING, EXPERIMENTING -- RIGHT TO THE DINNER TABLE. MY FAMILY APPRECIATES THE EFFORT I PUT INTO MEALS WHICH IS A WONDERFUL REWARD. ~NO PICKY EATERS HERE~ MY CHILDREN'S MINDS ARE OPEN TO ALL TYPES OF FOOD (WHEN IN MEXICO MY YOUNGEST SON ORDERED QUAIL AT A RESTAURANT AND LOVED IT).
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