Firecracker Shrimp for Independence Day
Since fireworks are such a big part of today's celebration, I thought that this particular dish seemed appropriate. They are actually an asian dish and named becaused they resemble firecrackers. Since fireworks were also invented in China, I think firecracker shrimp can be just as American as fireworks on the Fourth of July. These shrimp are quite simple to put together and are really tasty with the three dipping sauces-strawberry, apricot, and wasabi. The part that takes the most time is making the three dipping sauces. At the restaurant I have these three sauces on hand all the time for different menu items, so it was pretty easy.
1 package egg roll wrappers, cut on the bias to create triangles of pastry.
50 shrimp, peeled and deveined with the tail still on.
1/2 cup sweet Thai chili sauce
1 tablespoon of minced fresh ginger
1 tablespoon of minced garlic
1/4 cup soy sauce
1 tablespoon cornstarch
Combine the shrimp with the chili sauce, ginger, garlic, soy, and cornstarch, and let marinate at least 1/2 hour or up to two hours.
Drain and dry the shrimp before proceeding. Nik the shrimp a couple of times on the inside curl-do not cut too deeply-just enough to prevent the shrimp from curling.
Roll the shrimp up in the won ton wrapper, sealing the edges with a slurry of water and corn starch.
Deep fry until golden and serve with dipping sauces.