NDT- Cooking with Cash-Wa – Firecracker Shrimp

FARGO, N.D. (Valley News Live) - INGREDIENTS

• 20 shrimp, shelled and deveined but leave the tail on
  
• 20 pieces spring roll skins
  

Marinade:

• 3 inches ginger
  
• 1/8 teaspoon salt
  
• 1/4 teaspoon brown sugar
  
• 1/4 teaspoon lime juice
  
• 1/4 spoon of sesame oil
  
• 1/4 teaspoon sesame seeds
  
• 1/4 teaspoon corn starch
  
• 3 dashes white pepper
  
• 1 egg white, lightly whisked
  
• 2 tablespoons minced scallion
  

DIRECTIONS:

Dry the shrimp using paper towels. Combine the marinade ingredients. Allow shrimp to marinate for 20 minutes. Meanwhile, make the dipping sauce.

Wrap each shrimp with a spring roll skin. Meanwhile, heat an electric fryer or frying pan with oil to 350° F

Deep fry 6-8 shrimp at a time until light to golden brown. Serve hot with dipping sauce.

Nuoc Cham (Dipping Sauce):

• 1/2 cup warm water, plus more as needed
  
• 3 tablespoons fresh lime juice (from 2 limes), plus more to taste
  
• 2 tablespoons brown sugar
  
• 2 teaspoons rice vinegar (optional)
  
• 3 tablespoons fish sauce
  
• 2 tablespoons small carrot, coarsely grated
  
• 1/2 teaspoon sambal oelek
  

DIRECTIONS:

Stir together 1/2 cup water, lime juice, and sugar in a small bowl until sugar dissolves. Add additional lime juice and/or sugar to taste; dilute with water if flavors are too strong.

Stir in fish sauce, carrot, and chili if using.

Serve sauce in a bowl on the table so diners may help themselves or divide among small individual bowls in advance.

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