Asian Firecracker Shrimp
Featured in the Honolulu Star Advertiser on July 2, 2014
1 package frozen spring roll wrappers, defrosted, cut in half diagonally (available at Asian markets)
1 pound raw shrimp with tail, shelled leaving tail
3 tablespoons prepared pad Thai sauce (available at Asian markets)
1/4 cup water plus 1 teaspoon cornstarch in bowl, whisked
1/2 cup unsalted, shelled roasted peanuts, chopped
Handful fresh basil, chopped
Preheat oven to 375°F. Line baking sheet with parchment paper. Pat shrimp dry with paper towels. With a paring knife, make three shallow, parallel slits along inside curve of shrimp (this will allow shrimp to lay flat). Line up shrimp on plate, with tails facing one direction. Spoon pad Thai sauce over shrimp, avoiding tails. Cover defrosted spring roll wrappers with damp towel.
To wrap shrimp, lay wrapper on dry surface with long diagonal edge facing right. Lay shrimp 1" from bottom point of wrapper, tail toward right extending beyond wrapper. Sprinkle basil and peanuts. From bottom point, roll wrapper tight and even around shrimp to middle of wrapper. Fold over left point; continue rolling tightly making sure there's no space between wrapper and shrimp. Seal with cornstarch slurry. Cover with plastic wrap to prevent drying. Rolls may be frozen uncooked in plastic bag until ready to use.
Spray rolls with vegetable spray; bake until golden brown (5-10 minutes). Serves 8.
Approximate Nutrient Analysis per serving:
300 calories, 12 g fat, 1.5 g saturated fat, 95 mg cholesterol, 800 mg sodium, 31 g carbohydrate, 2 g fiber, 1 g sugar, 17 g protein