Tuesday, Jul 26, 2016
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Spicy Chili Glazed Shrimp on a Wonton Chip with Ginger Coconut Sauce

For the Wonton Chips:

2 egg roll skins

4 cups peanut oil for deep frying

Cut egg roll skins into quarters and then diagonally to yield eight triangles each for a total of 16 triangles. Place oil in a pan and deep fry at 350 degrees for a minute or so until golden and crisp. Remove and continue to fry the rest of the chips.

For the Shrimp:

3 tablespoons butter

1 1/2 cups Thai chili sauce for chicken

1 tablespoon garlic, finely chopped

16 medium shrimp, shelled

Scallions

Black sesame seeds

Shredded carrots (optional)

Ginger Coconut Sauce (recipe follows)

In saute pan large enough to hold all the shrimp, heat butter and garlic, sauteing one minute. Add shrimp and chili sauce and cook another minute or so until shrimp are done.

To serve: Place a chip on a plate, top with shrimp and a little of the Ginger Coconut Sauce. Drizzle a little sauce around the chip. Sprinkle with black sesame seeds and finely chopped scallions. For extra color, shredded carrots can be used as a garnish.

Yield: 16 appetizers

Source: Dick Cingolani of Parkland, Fla.

Ginger Coconut Sauce

1 13.5-ounce can of Thai coconut milk (unsweetened)

1 tablespoon shredded or grated ginger

1/2 teaspoon turmeric for color

In a saucepan, reduce coconut milk until it coats the back of a spoon, about 10 minutes. Add the rest of the ingredients, whisk all together. Strain out the ginger if preferred. The sauce is ready to serve.

Source: Dick Cingolani of Parkland, Fla.

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