Firecracker Shrimp with Sweet Chili Sauce

Firecracker Shrimp

Marinated shrimp wrapped in egg roll wrappers and fried until golden brown and crispy
served with a sweet chili sauce for dipping.

ingredients

• 1/2 pound large shrimp, peeled with tails on and deviened
• 1 tablespoon sweet chili sauce
• 1 tablespoon fish sauce (or soy sauce)
• 1 teaspoon sesame oil
• 2 teaspoons garlic, grated
• 2 teaspoons ginger, grated
• 1 teaspoon cornstarch
• 12 egg roll wrappers, cut in half into 2 triangles
• 2 tablespoons water
• 2 teaspoons cornstarch
• oil for frying
• sweet chili sauce for dipping

directions

1. Nick the shrimp a few times along the inside of their curve to help them stay straight.
2. Marinate the shrimp in the sweet chili sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes.
3. 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.
4. 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.

Sweet Chilli Sauce

ingredients

• 2 cayenne chilies
• 2 birds eye chilies
• 2 cloves garlic
• 3/4 cup water
• 1/4 cup rice wine or white vinegar
• 1/2 cup sugar
• 1/2 tablespoon salt
• 1 tablespoon cornstarch
• 2 tablespoons water

directions

1. Puree the chilies and garlic in a food processor.
2. Bring the water, vinegar, sugar, salt, chilies and garlic to a boil and simmer for the chilies and garlic begin to get tender, about 3 minutes.
3. Mix the cornstarch into the water, mix it into the sauce and heat until the sauce thickens, about a minute.
4. Let cool and enjoy.

http://www.closetcooking.com/2012/09/firecracker-shrimp.html?utm_source=newsletter&utm_medium=email&utm_campaign=20151018