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Firecracker Shrimp with Sweet Chili Sauce

Prep Time 10 mins
Cook Time 20 mins
Servings 4 - 6

Ingredients
  

  • 25 large tail-on shrimp, deveined and nicked (see above)
  • 15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
  • oil for frying

Marinade:

  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated ginger (using rasp grater)
  • 1/2 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sweet chili sauce
  • 1 teaspoon cornstarch

Cornstarch "paste" (mix well to form paste):

  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions
 

  • Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
  • Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. (see instructions above) Seal with cornstarch paste.
  • Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
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