FIRECRACKER SHRIMP

Firecracker Shrimp image

Provided by @MakeItYours

Number Of Ingredients 12

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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

Steps:

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