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Makes 6 servings.

The shrimps tails hanging out of the crispy wonton wrappers make perfect hand hold which make them great finger food at parties!


  • Oil for deep-frying
    12 large shrimp, peeled with tails left on, deveined
    1/4 cup Thai chili-garlic sauce
    12 egg roll wrappers, cut in half into 2 triangles
    2 tablespoons water
    2 teaspoons cornstarch
    1 cup pineapple, cut into a small dice
    1/2 red pepper, cut into a small dice
    1/2 bunch fresh cilantro, chopped
    1/4 cup olive oil
    Juice of 1 lime
    2 green onions, washed, ends removed, chopped


  • Pour the oil 2 inches deep in a large pot. Heat it to 350 degrees.

    Make four slits width-wise across each shrimp belly to keep the
    shrimp from curling as they cook. Place the shrimp in a bowl and toss
    them with the chili-garlic sauce.
    Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper and seal the wrapper with a mixture of the water and the cornstarch. Set aside.

    In a small skillet, combine the pineapple, red pepper, cilantro,
    olive oil, lime juice and green onions. Warm over low heat.
    Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
    Serve with the relish.
Asian shrimp with pineapple relish

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