Jumbo Shrimp Rolls With A Sweet Soy Sauce

• 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)

1. To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside.
2. To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste.
3. 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.
4. 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.
5. Serve with the dip.
6. 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.

red bird, honey, soy sauce, rolls, fresh cilantro, garlic, red curry, wonton wrappers, egg, jumbo shrimp, sunflower oil

Taken from www.food.com/recipe/jumbo-shrimp-rolls-with-a-sweet-soy-sauce-288298 (may not work)