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Receta Thai Chili Sauce With Wonton Shrimp Rolls
by Global Cookbook

Thai Chili Sauce With Wonton Shrimp Rolls
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Ingredientes

  • 12 med shrimp (abt 10 to 12 per lb)
  • 12 x wonton skins
  • 3 Tbsp. nam prik kiga
  • 3 Tbsp. minced onion
  • 3 Tbsp. diced tomato
  •     (throw away the skin and seed pulp)

Direcciones

  1. Remove the heads, legs and shells, including the tails, from the shrimp, and devein them. Thread them lengthwise onto thin skewers (to straigthen them out). Combine the nam prik kiga, onion and tomato.
  2. Lay a wonton skin on your work surface. Place half a Tbsp. of the mix on the skin, add in a shrimp, a second half tablesppon of mix, and wrap in the skin, pinching it closed. Repeat for the other shrimp.
  3. The uncooked shrimp rolls are now delivered to the table with a small pot, such as a fondue pot, of veg. oil, and the diners dip shrimp into the oil and deep fry them to their tastes before eating (a small charcoal burner and a small wok is used in Thailand).