1. To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside. 2. To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste. 3. Brush each wonton wrapper with egg whites and place a small dab of the cilantro mixture in the center. Place a shrimp on top and fold over, enclosing the shrimp and leaving the tail exposed. Repeat with the other shrimp. 4. Heat the oil in a deep heavy bottomed pot or pan to 350 degrees F. Fry shrimp in small batches for 1-2 minutes (turning to prevent burning) each until are golden brown and crisp. Drain on paper towels. 5. Serve with the dip. 6. TIP -- If you prefer, use phyllo pastry in place of wonton wrappers, put the paste and a shrimp on one end, then brush with egg white and wrap the pastry around the shrimp to enclose and fry. ---------------------------------------------------------------------------
Nutrition
Ingredients
