Jumbo Shrimp Rolls with Sweet Soy Sauce

By Tamipri

Ingredients

• Sweet Soy Sauce:
• Arrange rolls in a single layer on the platter to prevent them from becoming soggy. Leave tails on shrimp to give guests a handle to hold onto for dipping.
• 24 unpeeled, jumbo raw shrimp, (8/12 ct.)
• 1/4 c. minced fresh cilantro
• 2 garlic cloves, minced
• 2 tsp. red curry paste
• 24 won ton wrappers
• 1 egg white, lightly beaten
• vegetable oil
• 1/2 c. soy sauce
• 1/8-1/4 tsp. crushed dried red pepper
• 2 tsp. honey
• Garnish: green onions

Preparation

Step 1

1. Peel shrimp, leaving tails on; devein, if desired.

2. Combine cilantro, garlic, and red curry paste.

3. Brush both sides of each won ton wrapper with egg white. Spoon 1/4 tsp. cilantro mixture in center of each wrapper. Top with one shrimp. Fold wrapper arond shrimp; leave tail exposed, and press wrapper to seal.

4. Pour oil to a depth of 3" in a Dutch oven; heat 350 degrees. Fry won tons in small batches 2-3 minutes or until golden, turning once. Drain on wire racks over paper towels. Serve immediately with Sweet Soy Sauce.

NOTE: To make ahead, place cooked shrimp rolls in a large ziploc plastic freezer bag, and freeze up to 1 month. To reheat, bake, uncovered, at 400 degrees for 20 minutes or until thoroughly heated.

For Sweet Soy Sauce: Stir together soy sauce, red pepper and honey.

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