Combine the marinade ingredients in bowl, and marinate the shrimp for 30 minutes.
Pat the shrimp dry with a paper towel, wrap each shrimp in a spring roll wrapper half, and seal with the cornflour paste. When you roll the shrimp and wrapper, try to make the roll tight and compact, you don?t want the shrimp falling out when you put it in the fryer.
Fry in hot oil (375F) for 3 minutes or until golden brown and the shrimp are cooked through, serve with sweet chili sauce for dipping.
One of the reasons we like this dish so much is because the ingredients are so simple and we usually have frozen shrimp and a packet of spring roll wrappers in the freezer, we get our wrappers and other Chinese and Asian ingredients at Seewoo?s supermarket in London?s Chinatown.
taking a tip from the Japanese, score the shrimp 2 or 3 times along the inside of the curve of the shrimp, this allows you straighten out the shrimp so you don?t get a arched up shrimp, only be sure not to cut to far in.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 5|
|Calories from Fat: 16 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 49.4mg||15 %|
|Sodium 321.8mg||11 %|
|Potassium 111.1mg||3 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 27.3g|
|Protein 10.7g||15 %|
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Calories per serving: 176
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