Crispy Shrimp with Chile Lime Dipping Sauce
24 large raw cleaned tail-on shrimp (1+ lb.)
1 pkg. square wonton wrappers, measuring 3-inch square
Peanut oil or tasteless vegetable oil
1/3 cup rice vinegar
2 Tbsp. Nam Pla (Asian fish sauce)
2 Tbsp. finely minced shallot
1 lime, both juice and zest
1 1/2 Tbsp. hot red pepper jelly
3 Tbsp. finely chopped cilantro
Fresh cilantro leaves for garnish
- To Make Shrimp: Carefully wrap the shrimp with the wonton wrappers, using a small amount of water to secure the wrapper. Leave the tails exposed.
- For the Sauce: In a small bowl, combine the rice wine vinegar, Nam Pla, shallot, lime juice and lime zest. Whisk in the hot pepper jelly. Stir in cilantro and adjust seasonings. (Can be made up to 3 days ahead).
- To Cook Shrimp: Heat a skillet with about 1/4 inch of peanut or tasteless vegetable oil until hot. Carefully drop the shrimp in the hot oil, and cook until lightly brown on one side (about 2 minutes). Use tongs to turn the shrimp over and fry until lightly brown on the other side (1 minute). As the shrimp are finished, remove them to a baking sheet lined with paper towels, bag or a rack to drain.
- To Serve: Serve the hot, crispy shrimp with the sauce at room temperature. Garnish with the fresh cilantro leaves, if desired.
Portion: 4 shrimp