Crispy Satay Shrimp Eggrolls
This recipe is a lot easier than it looks, as long as you've got everything you need in place. We started with pre-cooked, frozen jumbo shrimp (size 13-15) and eggroll wrappers from the store. Starting with cooked shrimp means the only thing you have to worry about is cooking the eggroll wrapper. Set up your production area so you can turn the preparation into a kind of assembly line. It goes very fast when you can just move the shrimp along your workstation.
When you roll the shrimp, you should let the eggroll wrapper overlap a little, but you don't want to have a big double-layer of eggroll. Trim the eggroll wrapper and save a few of the scraps; you can toss them in the oil to see if it's hot enough to cook in. When the eggroll scraps start to brown relatively quickly, you can add the wrapped shrimp. This recipe also works with long strips of grilled chicken tenders, but the tail end of the shrimp sticking out of the eggroll makes the best presentation.
2 pounds pre-cooked jumbo shrimp, size 13-15, cleaned, deveined, and thawed, if frozen
2-3 Tablespoons Satay Seasoning
1 package eggroll wrappers; you will have leftover wrappers
Water, to seal eggroll wrappers
Vegetable oil for frying
1. Dry off thawed, cleaned shrimp, and toss them in Satay Seasoning.
2. Set up a work area with a cutting area for shrimp, a rolling area for eggroll wrappers with a small bowl of water nearby, and a rack or baking sheet as a landing pad for rolled shrimp.
3. The cooked shrimp will be curled. Cut them across their undersides so they lay more flat, but don't cut through the entire piece of shrimp. This will take 4 or 5 cuts per shrimp. Prepare all shrimp before rolling.
4. Cut eggroll wrappers in half. Take one half and lay a shrimp across it, so the top of the shrimp and the tail are peeking out from the eggroll. Roll shrimp until the eggroll wrapper overlaps slightly. Cut off excess wrapper, then dip your finger in water, run it along the cut edge of the wrapper, and press it together to close the eggroll wrapper. Move to the landing area.
5. When all the shrimp are wrapped, pour 1/4 to 1/2 inch of oil in a deep frying pan. Let it heat until it is shimmering. Toss in a scrap of eggroll wrapper; if it starts to crisp up right away, the oil is ready.
6. Fry in small batches of no more than 4 or 5 shrimp at a time. Fry for 1 1/2 - 2 minutes for the first side, flip, and fry for another minute or so, until the eggroll wrapper is golden brown and crispy.
7. Serve with Satay Peanut Sauce, fresh mango, spicy Cucumber Relish, or a sweet Thai chili sauce.
