Jumbo Shrimp Rolls With A Sweet Soy Sauce - cooking recipe

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)

Preparation

To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside.
To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste.
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.
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.
Serve with the dip.
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.