(1 lb raw shrimp, peeled and de-veined
4 scallions, very thinly sliced
1 pk large square wonton wrappers
1 egg beaten with 1 Tbsp water
Flour as needed
Oil for frying (peanut)
1/2 cup apricot jelly
2 Tbsp Iquana Gold Island Pepper Sauce
1 Tbsp soy sauce
Zing Zing Sauce:
Combine apricot jelly, Iguana Gold and soy sauce. Put in an attractive little bowl.
Pulse process shrimp several times until they just start to form a paste but are still a bit chunky. Place in a bowl.
Fold sliced scallion into shrimp mixture.
Lay a wonton skin on a floured surface.
Spoon a small amount of the shrimp scallion mixture onto wonton skin.
Brush edges with egg wash and fold point to point forming a triangle like a tiny little turnover.
Seal securely with the tines of a fork, dust with flour and place on floured wax paper.
Repeat until shrimp mixture is used up. Heat oil to 375 degrees F, carefully fry shrimp flips until golden brown and drain on paper towels.
Put on an old Bruce Lee movie and pour a big glass of plum wine.
Serve immediately with Zing Zing Sauce for dipping.
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