Firecracker Shrimp

By Hester

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

Details

Servings 2

Preparation

Step 1

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.