Ingredients :
- 1 package frozen Asian Spring roll wrappers defrosting, cut in half diagonally make triangles
- 1 pound raw tail shrimp
- 3 tbs prepared Pad Thai sauce
- 1/4 cup + 1 tsp cornstarch in small bowl whisked
- 1/2 cup unsalted shelled roasted peanuts
- Handful fresh chopped basil
- 3 cups Cooking oil for frying about
Method :
- Shell the shrimp leaving the tail on. Pat the shrimp very dry with a towel or paper towels. With a small knife,make three shallow, parallel slits along the inside curve of the shrimp, just nicking the shrimp in place to straighten out the shrimp in to place.(this will help keep shrimp straight while frying).
- Line up the shrimp on a plate, tails all facing one way, marinate the shrimp, without the tails getting wet. Spoon the Pad Thai sauce over the shrimp. Let marinate for a few minutes.
- In the meantime prepare to wrap and roll shrimp. Cover the defrosting spring roll wrappers with a damp towel. Have your water + cornstarch ready. When dry place shrimp on the wrapper, add a sprinkle of basil and peanuts and roll the shrimp up in the wrapper. Keep wrapped firecrackers under plastic wrap while wrapping the rest to prevent drying.
- When ready to cook,heat oil in Wok, deep fryer, or pot to 350F and brush with egg wash or oil.
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