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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside. | 2. To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste. | 3. Brush each wonton wrapper with egg whites and place a small dab of the cilantro mixture in the center. Place a shrimp on top and fold over, enclosing the shrimp and leaving the tail exposed. Repeat with the other shrimp. | 4. Heat the oil in a deep heavy bottomed pot or pan to 350 degrees F. Fry shrimp in small batches for 1-2 minutes (turning to prevent burning) each until are golden brown and crisp. Drain on paper towels. | 5. Serve with the dip. | 6. TIP -- If you prefer, use phyllo pastry in place of wonton wrappers, put the paste and a shrimp on one end, then brush with egg white and wrap the pastry around the shrimp to enclose and fry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bird eye chili	1		seeded	6455.4813	0.0	1436.1633	36.2667
honey	1	teaspoon		-	-	-	-
soy sauce	4	tablespoons		33.92	3.1552	5.2096	0.3648
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
garlic clove	1		chopped	6455.4813	0.0	1436.1633	36.2667
red curry paste	1 1/2	1/2		6455.4813	0.0	1436.1633	36.2667
wonton wrapper	16		refrigerated	-	-	-	-
egg white	1		beaten	17.16	0.2409	3.597	0.0561
jumbo shrimp	16		raw peeled	6455.4813	0.0	1436.1633	36.2667
sunflower oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.