Crispy Shrimp Cigars with Coconut Sauce
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
12
Description
Crispy shrimp cigars with coconut sauce
Ingredients
- Vegetable Oil - 1 qt
- Peeled Cooked Shrimp - 3 lbs
- Egg white - 1 piece
- Scallions - 2 stalks
- Dried Chinese mushrooms - 1.1 oz
- Grated Ginger Root - 1.5 teaspoons
- Soy Sauce - 1 tablespoon
- Sesame Oil - 0.5 teaspoons
- Rice Paper - 24 pieces
- Freshly squeezed orange juice - 3 tablespoons
- Fish Oil - 3 tablespoons
- Desiccated coconut - 1 tablespoon
- TABASCO® - to taste
- Brown Sugar - 1.5 tablespoons
Step by Step guide
Step 1
Soak the shiitake mushrooms in hot water for 10–15 minutes, then chop finely. Chop the shrimp and green onion finely. Grate the ginger on a fine grater.
Step 2
In a large bowl, mix the shrimp, egg white, green onion, ginger, mushrooms, soy sauce, and sesame oil.
Step 3
Knead the filling with your hands.
Step 4
Place the rice paper on a work surface and moisten it slightly with water. On one corner, place approximately 2 tablespoons of the filling and roll it into a neat tube. The tip of the dough can be sealed with water or a mixture of water and flour. Place the finished cigars under a damp towel. Once all the cigars are ready, heat the vegetable oil in a deep frying pot and fry in batches until golden brown for 3–5 minutes.
Step 5
Place the cigars on paper towels to remove excess fat.
Step 6
Meanwhile, prepare the sauce. To do this, mix the lime juice, fish sauce, shredded coconut, TABASCO, and sugar.
Step 7
Serve the cigars with the spicy sauce.
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