Wonton Wrapped Shrimp

• 1 tablespoon minced garlic
• 3 cups plus 1 tablespoon vegetable oil
• 2 teaspoons soy sauce
• 1 teaspoon red pepper flakes
• 1 tablespoon hoisin sauce
• 12 jumbo shrimp, peeled and deveined, tails intact
• 12 square wonton wrappers
• 1 egg, beaten
• 12 chives
• Cilantro, for garnish
• Cilantro Lime Sauce, recipe follows
• 4 tablespoons fish sauce
• 4 tablespoons rice vinegar
• 4 tablespoons fresh lime juice
• 2 teaspoons mirin
• 2 tablespoons Sriracha sauce
• 4 tablespoons finely chopped cilantro leaves

1. Combine garlic, 1 tablespoon oil, soy sauce, red pepper flakes, and hoisin sauce in a medium bowl.
2. Toss shrimp in mixture.
3. Cover and refrigerate for 1 hour.
4. Place wrappers on work surface and cover with a damp kitchen towel.
5. Working with 1 wrapper at a time, brush edges of wrapper with a beaten egg.
6. Place a shrimp diagonally across the center and fold wrapper around shrimp.
7. Place the chives in a bowl of hot water for 1 minute.
8. Drain and tie 1 chive around each wonton-wrapped shrimp.
9. Trim off excess chive.
10. Cover with a damp kitchen towel and set aside.
11. Repeat with remaining wrappers.
12. Heat the remaining 3 cups oil in a large wok until 375 degrees F.
13. Working in batches, add wrapped shrimp and fry until golden, 1 to 2 minutes.
14. Using a slotted spoon remove from the oil and drain on paper towels.
15. Garnish with cilantro and serve hot with Cilantro Lime Sauce.
16. Combine fish sauce, vinegar, lime juice, mirin, and Sriracha sauce.
17. Just before serving stir in cilantro.
18. Divide sauce among 4 small bowls for dipping and serve with the Wonton Wrapped Shrimp.

garlic, vegetable oil, soy sauce, red pepper, hoisin sauce, jumbo shrimp, wrappers, egg, chives, cilantro, cilantro, fish sauce, rice vinegar, lime juice, mirin, sriracha sauce, cilantro leaves

Taken from www.foodnetwork.com/recipes/emeril-lagasse/wonton-wrapped-shrimp-recipe.html (may not work)