Jumbo Thai Stuffed Shrimp - cooking recipe

Ingredients

1 lb large shrimp, shelled, deveined and cooked (16/20)
2 tablespoons chunky peanut butter
1 tablespoon tamari soy sauce or 1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon gingerroot, peeled and grated
1/2 teaspoon crushed red pepper flakes
3 ounces angel hair pasta, broken into 3rds and cooked
3 tablespoons sesame oil
1/2 cup carrot, shredded
3/4 cup green onion, chopped
1/3 cup fresh cilantro
1 1/2 lbs ground pork
16 ounces egg roll wraps
1 egg

Preparation

In large bowl mix peanut butter, tamari sauce, honey, ginger, crushed red pepper, green onions, cilantro, carrots and pork.
In large sauce pan heat sesame oil until very hot.
Add pork mixture to pan and cook stirring constantly for about 3 minutes or until pork is done.
In large bowl add angel hair pasta and pork mixture and mix well.
Cut shrimp down center where it has been deveined and add about 1 tablespoon pork mixture to each shrimp.
Take one egg roll wrapper and fold in half to form triangle.
Place shrimp on folded edge with tail dropped past fold, it will stick out the bottom and you can use as handle.
Fold top down over the shrimp as tight as possible.
Next fold right side onto shrimp as tight as possible.
Beat egg in a bowl.
Cover remaining edge with a small amount of egg mixture to seal edge and fold edge over to the right as tight as possible.
repeat until out of shrimp or wrappers.
Cook in deep fryer for 3 minutes.
Serve with a wasabi sauce if you like spicy and enjoy.