Recipe for 3-4
20 large shrimps (shelled and deveined but keep the tail on)
20 spring roll pastry sheets
1 stalk of fresh green onion (finely chopped)
Vegetable oil for deep frying
For the marinate:
1.5 tablespoons fresh ginger peeled, pounded with mortar and pestle, and squeezed
1/8 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon lime juice
1/2 tablespoon of sesame oil
1/4 teaspoon of sesame seeds
1/4 teaspoon of corn starch
1/3 teaspoon white pepper powder
Pat dry the shrimps with a paper towel. Place all the ingredients for the marinade in a bowl and mix to combine. Add the shrimps and let marinate for 20 minutes.
Wrap each shrimp with a spring roll sheet. In each sheet add also some of the green onion. Seal the spring roll by wetting the edges with some water using your fingers.
Heat up a frying pan and add enough oil for deep frying. As soon as the oil is hot enough fry the shrimp spring rolls until light brown.
Serve immediately, while still hot, and with some sweet and sour sauce on the side. Enjoy!