| Ingredients | Direction |
|---|---|
| 16 large, unpeeled cooked shrimp juice of 1 lime 4 tbsp chili sauce 16 wonton skins vegetable or peanut oil, for deep-frying plum sauce |
1. Remove the heads and shell the shrimp, but leave the tails intact. Place them in a nonmetallic bowl, add the lime juice, and toss lightly to coat. Set aside in a cool place for 30 minutes. 2. Spread a little chili sauce over a wonton skin. Place a shrimp diagonally across it, leaving the tail protruding. Fold the bottom corner of the skin over the shrimp, fold the next corner up over the head, and then roll the shrimp up in the skin so that the body is encased, but the tail is exposed. Repeat with the remainging skins, chili sauce, and shrimp. 3. Heat the oil in a wok and deep-fry the shrimp, in batches until crisp and browned. Serve hot with plum sauce for dipping. |