Ingredients:-
25 large tail-on shrimp, deveined and nicked .
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying
oil for frying
Marinade:-
1 tsp minced garlic
1/2 tsp grated ginger
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch
1 tsp minced garlic
1/2 tsp grated ginger
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch
Cornstarch “paste" (mix well to form paste)
1 Tb cornstarch
1/4 cup water
1 Tb cornstarch
1/4 cup water
Preparation:-
- Nick the shrimp: Nick the shrimp several times along the inside of the “curve.” This lets you straighten out the shrimp . Just three little nicks is good.
- Roll tight: When you roll, try to make the roll tight .you put it in the fryer. you need to brush your cornstarch “paste" in wrapper corner.
- Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
- Wrap each shrimp in a eggroll/springroll wrapper half. Seal with cornstarch paste.
- Fry in hot oil for 3 minutes, until golden brown and shrimp is cooked through.
- Serve with sweet chili sauce for dipping.
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