Firecracker Shrimp

Firecracker Shrimp

20 medium sized shrimps

20 spring roll skins

1 stalk scallion (finely chopped)

1/2 red chili (finely chopped)

Marinade:

3 inches of ginger

1/8 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon lime juice

1/4 spoon of sesame oil

1/4 teaspoon of sesame seeds

1/4 teaspoon of corn starch

3 dashes of white pepper

1 egg white (lightly whisked for sealing purposes)

Shell and devein shrimp leaving tail on and pat dry with paper towels. Peel ginger and place in mortar, pound with pestle until well broken up. Place ginger mass in center of a piece of muslin cloth and squeeze until all the juice is extracted.

Combine salt, sugar lime juice, sesame oil, sesame seeds, corn starch and white pepper in a bowl. Add ginger juice, chopped green onion and red chili mixing well.

Add shrimp to mixture and marinate for 20 minutes.

Wrap each shrimp with a spring roll skin leaving each end uncovered, use egg white to seal end of roll.

Heat frying pan with oil to 350 degree f and deep fry the shrimp until light to golden brown.

Serve hot.