Ingredients:

  • 1 lb Large Shrimp (21/25 count), peeled and deveined, tails left on
  • 1 tsp Toasted Sesame Oil
  • 0.5 tsp Ground White Pepper
  • 0.5 tsp Fine Sea Salt
  • 1 tsp Fresh Ginger, finely grated
  • 24 Square Wonton Wrappers
  • 1 Large Egg, beaten
  • 2 cups Neutral Oil for frying
  • 0.25 cup Sweet Chili Sauce
  • 1 tsp Rice Vinegar
  • 1 tsp Fresh Cilantro, minced

Instructions:

  1. Pat the shrimp extremely dry with paper towels to ensure a crispy texture. In a medium bowl, toss the shrimp with sesame oil, white pepper, salt, and grated ginger. Let marinate for 10 minutes.
  2. Straighten the spine. Make 2-3 small shallow slits on the inside belly of the shrimp. Place one wonton wrapper on a clean surface in a diamond shape. Place one marinated shrimp horizontally across the center, making sure the tail sticks out past the side edge. Brush the edges of the wrapper with the beaten egg.
  3. Fold the bottom corner of the wrapper up over the shrimp body, then tuck in the side opposite the tail, and roll tightly until you have a neat cigar shape. Press to seal using the egg wash as glue.
  4. Heat neutral oil in a heavy skillet to 350°F (175°C) until a piece of wrapper sizzles instantly. Fry the shrimp in batches for 2-3 minutes until the wonton skins are deep golden and bubbly.
  5. Remove shrimp with a spider strainer and place on a paper towel-lined wire rack to drain. Whisk sweet chili sauce, rice vinegar, and cilantro together and serve as a dipping sauce.