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.
GIRLS NIGHT IN PARTY MENU:
Jumbo Shrimp Rolls with Sweet Soy Sauce
Thai Noodle Salad
Easy Ham Fried Rice
Asian Pork Wraps