Caputo’s Shrimp Rolls

2 cloves garlic, minced
6 whole peppercorns, crushed
1 T fresh cilantro, chopped
1 T Thai fish sauce (you may substitute soy sauce)
24 large shrimp, peeled and deveined (tails left on)
12 wonton skins, 3 1/2 inch square, cut in half crosswise
1/2 cup peanut oil
1/4 cup Mirin or soy sauce

Combine the garlic, peppercorns, cilantro and fish sauce in a bowl. Add the shrimp, toss well, and set aside to marinate for about 15 minutes. Drain the shrimp. Wrap a wonton skin around the center of each shrimp so that the tail and tip are exposed. Dip your finger in a little water and dampen the open edge slightly to seal. Heat the peanut oil in a large skillet over medium heat. Add the shrimp rolls, 6 at a time and fry 1 minute on each side, until nicely golden. Drain on paper towels and repeat with the remaining shrimp rolls. Serve immediately with the sauce for dipping.
Garlic Dipping Sauce
1/2 cup rice wine vinegar
1 cup water
1/2 cup brown sugar
3 cloves garlic, minced
1/2 t chili oil
1/2 t salt

Simmer all sauce ingredients together for about 30 minutes. Sauce will store in refrigerator for up to 2 weeks.

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