Have I mentioned that Frederick is allergic to shrimp? It’s causing him discomfort and itchiness. Sometimes I feel bad for him when we eat out and he has to have a ‘special’ menu ordered while the rest of us enjoying seafood. That also the same story at home. I rarely have shrimp or any kinds of shellfish so we can enjoy our meal together. However, I found a bag of shrimp last weekend. It’s been sitting in the fridge for few days, and I remembered my family just gave me Kula Onion Dressing from Tutu’s Pantry. They recently went to Hawaii for vacation and came back with so many goodies. So I thought this might be a perfect pair, plus Super Bowl is here. So, are you rooting for the game or commercials?
Shrimp in a Blanket
Ingredients:
- 10 pcs shrimps/ prawns
- 5 pcs egg roll wrappers
- Oil to fry
Marinade:
- 1½ tsp grated ginger
- 1/2 tsp sesame oil
- 1 tsp rice wine
- ¼ tsp maggi sauce
- Dash of garlic powder
- 2 tsp fish sauce
- 12-1tsp fresh lemon juice
Sweet and Sour Sauce:
- 1 tbs vegetable oil
- ½ medium onion, chopped
- ½ tsp grated ginger
- ¼ cup finely diced pineapple
- 1/3 cup rice vinegar
- ¼ cup ketchup
- 2 tbs chili garlic sauce (recommended: Sriracha)
- ¼ cup sugar
- ¼ cup chicken broth
- 2 teaspoons cornstarch
Directions:
- Defrost frozen shrimps. Clean and devein the shrimp, remove the head and body, but keep the tail. Set aside.
- Combine the marinade ingredients in a bowl and marinate the shrimp for 30 minutes. Pat dry and set aside.
- Cut the wrappers into 2 triangles.
- Roll the shrimp in a wrapper as directed in the image below:
- Deep fry in hot oil and serve with sweet and sour sauce.
- For Sweet and Sour Sauce: Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
- Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.
Please note that I use Kula Onion Dressing from Tutu’s Pantry in this image; however the sweet and sour sauce is also perfect for this recipe. Courtesy of Food Network.
