Firecracker Shrimp

Ingredients

• 2 teaspoons cornstarch 
• 12  egg roll wrappers cut in half into 2 triangles
• 1 tablespoon fish sauce (or soy sauce)
• 2 teaspoons garlic grated
• 2 teaspoons ginger grated
• 4 servings oil for frying
• 1 teaspoon sesame oil 
• 0.5 pound shrimp with tails on and deviened peeled
• 4 servings chili sauce sweet for dipping
• 2 tablespoons water 

Equipment

• paper towels

Directions

1. Nick the shrimp a few times along the inside of their curve to help them stay straight.Marinate the shrimp in the sweet chili sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes.Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper with a mixture of the water and the cornstarch.Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.