Ingredients:
- 1/2 lb. large shrimp, peeled with tails on and deviened
- 1 tbsp. sweet chili sauce
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 2 tsp. garlic, grated
- 2 tsp. ginger, grated
- 1 tsp. cornstarch
- 12 egg roll wrappers, cut in half into 2 triangles
- 2 tbsp. water
- 2 tsp. cornstarch
- oil for frying
- sweet chili sauce for dipping
Directions:
- Nick the shrimp a few times along the inside of their curve to help them stay straight.
- Marinate the shrimp in the sweet chili sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes.
- Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper with a mixture of the water and the cornstarch.
- Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
by closetcooking
thekitchenreed 