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Ingredients
- 12 med shrimp (abt 10 to 12 per lb)
- 12 x wonton skins
- 3 Tbsp. nam prik kiga
- 3 Tbsp. minced onion
- 3 Tbsp. diced tomato
- Â Â (throw away the skin and seed pulp)
Directions
- Remove the heads, legs and shells, including the tails, from the shrimp, and devein them. Thread them lengthwise onto thin skewers (to straigthen them out). Combine the nam prik kiga, onion and tomato.
- Lay a wonton skin on your work surface. Place half a Tbsp. of the mix on the skin, add in a shrimp, a second half tablesppon of mix, and wrap in the skin, pinching it closed. Repeat for the other shrimp.
- The uncooked shrimp rolls are now delivered to the table with a small pot, such as a fondue pot, of veg. oil, and the diners dip shrimp into the oil and deep fry them to their tastes before eating (a small charcoal burner and a small wok is used in Thailand).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 124g | |
| Calories 92 | |
| Calories from Fat 12 | 13% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 109mg | 5% |
| Potassium 233mg | 7% |
| Total Carbs 4.17g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.81g | 1% |
| Protein 15.14g | 24% |
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