Firecracker Shrimp with Sweet Chili Sauce

Ingredients:

12 large tight prawn ~ peeled with tails on & deveined

12 egg roll wrappers ~ cut in half into 2 triangles

Marinade

1 tbsp Thai sweet chili sauce

1 tbsp fish sauce or soy sauce

1 tsp sesame oil

2 tsp garlic ~ grated

2 tsp ginger ~ grated

1 tsp cornstarch

Glued

2 tbsp water

2 tsp cornstarch

Oil for frying

Dipping

Thai sweet chili sauce

Directions/Instructions:

1. Nick the shrimp a few times along the inside of their curve to help stay straight.
2. Marinate the shrimp in the marinade ingredients in the fridge for 20 mins.
3. Shake any excess marinade off the shrimp, wrap it in the egg roll wrappers leaving the tails out & seal the wrappers with a mixture of the water & cornstarch.
4. Fry the shrimp in small batches in oil over medium-high heat until golden brown, crisp & cooked through for abt 2-3 mins & set aside on paper towels to drain.
5. Serve immediately with Thai sweet chili sauce.