Ingredients
2 tablespoon minced garlic
¼ cup extra virgin olive oil
1 teaspoons soy sauce
¼ cup apple cider vinegar
2 springs fresh rosemary (leaves pulled from springs)
2 tablespoons NouvoSoul Cajun Seasonings
1 teaspoon red pepper flakes
16 jumbo shrimp, peeled and divined, tails intact
3 cup canola oil
12 square wonton wrappers
1 egg, beaten
12 chives
Cilantro, chopped (for garnish)
King Syrup Sweet Chile Soy Sauce
Directions
1. Combine garlic, olive oil, soy sauce, Cajun seasonings and red pepper flakes in a medium bowl. Toss shrimp in mixture. Cover and refrigerate for 2 hours.
2. Place wrappers on cleaned work surface and cover with a damp kitchen towel. Working with 1 wrapper at a time, brushing edges of wrapper with the beaten egg. Place a shrimp diagonally across the center and fold wrapper around shrimp. Place the chives in a bowl of hot water for 1 minute. Drain and tie 1 chive around each wonton-wrapped shrimp. Trim off excess chive. Cover with a damp kitchen towel and set aside. Repeat with remaining wrappers.
3. Heat the remaining 3 cups of canola oil in a large cast iron pan until 375 degrees Fahrenheit. Working in batches, add wrapped shrimp and fry until golden, 1 to 2 minutes. Using a slotted spoon remove from the oil and drain on paper towels. Garnish with cilantro and dust with more NouvoSoul’s Cajun Seasoning (optional) then serve hot with the King Syrup Sweet Chile Soy Sauce.
|
