Ingredients
Scale
- 20 large shrimps, shelled and deveined with tails on
- 10 egg roll wrappers
- 1 egg, beaten / 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Marinade:
- 1 teaspoon garlic, minced
- 1/4 teaspoon ginger, minced
- 1/4 teaspoon sesame oil
- 1/4 teaspoon chili flakes
- 1 teaspoon thin soy sauce
- 1 teaspoon honey
- 1/2 teaspoon lemon juice
Instructions
- Cut three nicks on the underside of each shrimp and bend them backwards to straighten them out
- Pat the shrimp dry with paper towels and marinate in the fridge for 30 minutes
- Cut 10 egg roll wrappers in half diagonally then start with one half of a wrapper laid out in a triangle
- Place one shrimp on the bottom left corner with the tail outside the wrapper
- Fold the left corner over the shrimp and roll it a few times before folding the top part of the wrapper down to seal it from the top
- Roll the shrimp up tightly in the wrapper leaving the bottom right hand corner open
- Brush the corner with the beaten egg or cornstarch slurry and roll it up completely. The egg will act as a seal
- Repeat the process for the rest of the shrimp
- Over medium high heat, deep-fry the shrimp in batches until golden brown and drain on paper towels
- Let it sit for 10 minutes and serve with sweet Thai chili sauce
- Prep Time: 20 mins
- Cook Time: 10 mins