Firecracker Shrimp

                                                                                                                                                     

25 large tail-on shrimp deveined

15 eggroll/spring roll wrappers, cut in half diagonally (2 triangles)

Oil for frying

Marinade

1 tsp. minced garlic

1/2 tsp. grated ginger

1/2 tsp. sesame oil

1 tsp. soy sauce

1 tsp. sweet chili sauce

1 tsp. cornstarch

Cornstarch “paste” (mix well to form paste)

1 Tb cornstarch

1/4 cup water

Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.

Pat the shrimp dry with a paper towel. Wrap each shrimp in  eggroll/spring roll wrapper half. 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.