Thai Shrimp Toquitas
- 2 packages small corn tortillas
- 1 lb. shrimp (peeled and cut into 1/4 inch pieces
- olive oil
- 1 1/2 inch cube fresh ginger, peeled
- 1 large clove garlic
- 1 large shallot, peeled and minced
- 1 large handful fresh cilantro, minced
- 1/2-1 tbsp thai chili sauce
- salt and freshly ground pepper
- Warm frying pan - Add 2 tbsp olive oil. Microplane ginger into pan(alternatively you can grate or mince the ginger) Add garlic and shallot and saute over medium heat approxiametely 2 minutes(until softened) Add shrimp and salt and pepper, to taste. Saute, stirring constantly, 1-2 minutes, until shrimp turns pink. Stir in chili sauce and cilantre. Put mixture into bowl, to cool, slightly. Place 1 tortilla on cutting board or plate. Put 1 tbsp. filling across center of tortilla and roll up tightly, like a cigar.Continue until all filling is gone. Wipe out saute pan. Warm pan over high heat then add 1 tbsp olive oil. Add toquitas (as many as can comfortably fit) and saute, turning them over often, until lightly browned. Serve with duck sauce and chinese mustard (if desired)
corn tortillas, shrimp, olive oil, ginger, clove garlic, shallot, handful fresh cilantro, chili sauce, salt
Taken from www.epicurious.com/recipes/member/views/thai-shrimp-toquitas-1216278 (may not work)