Firecracker Shrimp with Sweet Chili Sauce

25 large tail-on shrimp, deveined and nicked on their inside curve so that they lay straight
25 wonton wrappers
Oil for frying

Cornstarch “paste” (mix well to form paste)
1 tablespoon cornstarch
¼ cup water

1 teaspoon minced garlic
½ teaspoon grated ginger (using rasp grater)
½ teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon sweet chili sauce
1 teaspoon cornstarch


Combine marinade ingredients in bowl. Marinate shrimp for 20 minutes.

Pat the shrimp dry with a paper towel. Wrap each shrimp in a wonton wrapper half. Seal with cornstarch paste.

Fry in hot oil at 375 degrees until golden brown and shrimp is cooked through.

Serve with sweet chili sauce for dipping.