Make a double batch and freeze half. Just reheat them in the oven and you're ready to serve!
Makes 25 rolls.
3/4 lbs shrimp, deveined, peeled, rinsed, drained and patted dry
1/2 cup canned water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold running water, drained, patted dry and chopped
1 1/2 tbsp ginger, peeled and minced
1 1/2 tbsp green onion, minced
1 1/2 tbsp rice wine or sake
1 tsp toasted sesame oil
1/2 tsp salt
1 egg white, lightly beaten
2 tbsp cornstarch
25 wonton skins
1 egg, lightly beaten
4 cups safflower oil for frying
2 heads Boston lettuce, cores trimmed and leaves separated. Press to flatten, rinse and drain
1 cup fresh basil leaves, shredded
1/4 cup fresh mint
Nuoc Cham (Vietnamese sweet and sour dipping sauce)
(mix together 1 tsp crushed red pepper, juice of two lemons, 1 tbsp minced ginger, 3 tbsp sugar, 1/4 cup fish sauce and 2 tbsp grated carrots.)
Place the shrimp in a food processor and process into a paste. Transfer to a large bowl, add the water chestnuts, ginger, green onions, rice wine, salt, egg white and cornstarch. Stir until the mixture forms into a stiff paste. Refrigerate for two hours to allow the mixture to firm up.
|Rolling the Fingers|
|Frying the Fingers|
Arrange on a serving platter and serve with a dipping sauce. To eat, sprinkle some herbs on a lettuce leaf, roll up a shrimp finger in the lettuce and eat with your fingers.
The rolls can be reheated in a preheated 375 degree oven until crisp and hot, about 10 minutes.