The Global Kitchen

This is a great appetizer for a party. My brother sent me the recipe and while mine may not be as pretty as his they were gobbled down so quickly it didn't matter.

I didn't tie the green onions in bows and I used large instead of jumbo shrimp, but other than that I followed the recipe for the shrimp as written. For the dipping sauce I used half hot chili sauce and half sweet chili sauce. it was still plenty spicy.

Wonton-wrapped Shrimp

12 Shrimp, U-15's (jumbo), peeled and deveined
1 super fine minced garlic clove
2 TBS. Hoisin Sauce
1 tsp. Asian dried chilli powder
1 TBS Soy sauce
12 square wonton skins
1 egg, beaten
12 stalks of Green onion, blanched in hot water until pliable
12 bamboo skewers

Mix garlic, chili powder, soy sauce, hoisin sauce. Add shrimp and marinate at least 4 hours. Brush the wontons with a thin coat of egg and wrap around the shrimp, "flattening" the shrimp so it is as straight as can be. Make sure you cover the shrimp with the wonton, tucking in the bottom like a spring roll. Tie the green onion around the wonton into a bow. Push the skewer down the center of the shrimp. When you cook it, the skewer will prevent the shrimp from curling. It's also easier to fry, as you can swirl the piece in the fryer with the skewer, making the cooking process faster and more even. Cook the shrimp at 350 degrees in the fryer for 1-2 minutes, until golden.

Dipping Sauce:

4 TBS rice vinegar
4 TBS Lime juice
4 TBS Thai chili sauce
2 TBS Fish Sauce
2 TBS chopped cilantro