6 tablespoons sriracha sweet (such as Taste of Asia)
1 teaspoon chili sauce with garlic (such as ka-me) hot
0.5 teaspoon sesame oil dark
1 large eggs
2 large egg whites
4.5 ounces flour all-purpose
2 tablespoons green onion tops finely chopped
0.3 cup green onions finely chopped
1.5 teaspoons bottled ground ginger fresh (such as Spice World)
0.3 cup soya sauce low-sodium
2 tablespoons seasoned rice vinegar
4 teaspoons seasoned rice vinegar
1 pound shrimp deveined peeled
0.5 teaspoon sugar
1 cup water
Equipment
food processor
bowl
frying pan
baking sheet
sauce pan
oven
knife
whisk
blender
wooden spoon
measuring cup
Directions
Preheat oven to 42
To prepare puffs, place shrimp in a food processor; pulse until finely chopped.
Cook bacon in a large nonstick skillet over medium-high heat until crisp.
Remove bacon from pan, reserving 2 teaspoons drippings in pan (reserve bacon for another use).
Add shrimp to reserved drippings in pan, and saute 3 minutes.
Add 1/3 cup green onions to pan; saute 1 minute. Stir in ginger.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine 1 cup water, butter, and sugar in a large heavy saucepan; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to low; add flour, stirring well until mixture is smooth and pulls away from sides of pan.
Remove from heat.
Add egg whites and egg, 1 at a time; beat with a mixer at medium speed until smooth. Gently stir in shrimp mixture.
Drop dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray.
Bake at 425 for 10 minutes. Reduce oven temperature to 350 (do not remove puffs from oven); bake an additional 10 minutes or until browned and crisp.
To prepare the soy-garlic sauce, combine soy sauce and next 4 ingredients (through oil) in a small bowl, stirring with a whisk.
To prepare sweet chili sauce, combine chili garlic sauce and 4 teaspoons vinegar in a small bowl, stirring with a whisk.
