Jumbo Shrimp Rolls With a Sweet Soy Sauce

Ingredients

Dip

• 1 small red bird's eye chili, seeded
• 1 teaspoon honey
• 4 tablespoons soy sauce

Rolls

• 2 tablespoons chopped fresh cilantro
• 1 garlic clove, finely chopped
• 1 1/2 teaspoons red curry paste
• 16 wonton wrappers (found in the refrigerated part of the produce department at most grocery stores)
• 1 egg white, lightly beaten
• 16 jumbo shrimp, raw, peeled with tails on
• sunflower oil (for frying)

Directions

1. 1

   To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside.

2. 2

   To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste.

3. 3

   Brush each wonton wrapper with egg whites and place a small dab of the cilantro mixture in the center. Place a shrimp on top and fold over, enclosing the shrimp and leaving the tail exposed. Repeat with the other shrimp.

4. 4

   Heat the oil in a deep heavy bottomed pot or pan to 350 degrees F. Fry shrimp in small batches for 1-2 minutes (turning to prevent burning) each until are golden brown and crisp. Drain on paper towels.

5. 5

   Serve with the dip.

6. 6

   TIP -- If you prefer, use phyllo pastry in place of wonton wrappers, put the paste and a shrimp on one end, then brush with egg white and wrap the pastry around the shrimp to enclose and fry.