Combine the marinade ingredients in bowl, and marinate the shrimp for 30 minutes.
Pat the shrimp dry with a paper towel, wrap each shrimp in a spring roll wrapper half, and seal with the cornflour paste. When you roll the shrimp and wrapper, try to make the roll tight and compact, you don’t want the shrimp falling out when you put it in the fryer.
Fry in hot oil (375°f) for 3 minutes or until golden brown and the shrimp are cooked through, serve with sweet chili sauce for dipping.
Serve and Enjoy!
For the Cornflour Paste
For The Marinade
|Sweet Chili Sauce||1 Teaspoon|
|Soy Sauce||1 Teaspoon|
|Sesame Oil||½ Teaspoon|
|Grated Ginger||½ Teaspoon|
|Grated Garlic. We Us The Little Micro Plane Grater||1 Teaspoon|
You Will Need
|Oil For Frying|
|Spring Roll Wrappers. Cut In ½ Diagonally (2 Triangles)||15|
|Tail-on Shrimp. Deveined And Scored. (See Note)||25 Large|
Taking a tip from the Japanese, score the shrimp 2 or 3 times along the inside of the curve of the shrimp, this allows you straighten out the shrimp so you don’t get a arched up shrimp, only be sure not to cut to far in.