Yield: 12 Servings
|12 mediums||Shrimp (about 10-12 to the pound)|
|12 \N||Wonton skins|
|4 tablespoons||Nam prik kiga (see recipe)|
|4 tablespoons||Chopped onion|
|4 tablespoons||Diced tomato (discard the skin and seed pulp)|
Date: Sun, 19 May 1996 14:39:18 -0700 From: "Colonel I. F. K. Philpott" <colonel@...> 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, onion and tomato. Lay a wonton skin on your worksurface. Place half a tablespoon of the mix on the skin, add a shrimp, a second half tablesppon of mix, and wrap in the skin, pinching it closed. Repeat for the other shrimp.
The uncooked shrimp rolls are now delivered to the table with a small pot, such as a fondue pot, of cooking 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).
CHILE-HEADS DIGEST V2 #324
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .