- 1 egg
- 1 tablespoon water
- 20 thin wonton wrappers
- 3 medium shallots, chopped
- 1 bunch cilantro, chopped
- 20 medium shrimp, peeled and deveined
- 4 cups (1 quart) vegetable oil
- Seafood Dipping Sauce (below)
Blend egg with water in a small bowl to make an egg wash. Spread wontons on a baking sheet and brush each with egg wash. Sprinkle shallots and cilantro onto the centers of the wontons. Hold shrimp at each end and bend back to straighten. Place one shrimp on one side of each wonton and fold the other wonton side diagonally to enclose shrimp. Press to seal wontons. Heat vegetable oil to 350˚ in a saucepan or deep fryer. Fry wontons in small batches in the oil until crisp and brown. Garnish with additional cilantro or watercress and serve with Seafood Dipping Sauce. Yields 4 servings.
Seafood Dipping Sauce:
- 1 cup packed light brown sugar
- 1 cup rice wine vinegar
- 1 tablespoon chopped garlic
- 1 tablespoon fish sauce
Combine brown sugar, vinegar, and garlic in a saucepan. Bring to a boil and cook until reduced by one-half. Stir in the fish sauce. Yields one cup.
To purchase Closed on Tuesdays: Favorite Recipes of Beaufort Grocery Company, visit the restaurant in person or order online here.