- 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, to serve
( Metric Conversion Cooking )
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.
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 end, and then roll the shrimp up in the skin so that the body is encased, but the tail is exposed. Repeat with the remaining skins, chili sauce, and shrimp.
Heat the oil in a wok or skillet and deep-fry the shrimp, in batches, until crisp and browned. Serve hot with plum sauce for dipping.