- 36 Mexican shrimp, 16 to 20 size
- 2 1/4 teaspoons minced ginger
- 1 1/2 tablespoons chopped chives
- 1 1/8 teaspoons chipotle sauce
- Kosher salt
- White pepper
- 1 1/2 tablespoons flour
- 1 1/4 tablespoons water
- 9 large square spring roll wrappers
- 1 1/8 quarts vegetable oil
- 6 cloves garlic
- 3 tablespoons olive oil
- 3/8 cup mayonnaise
- 3/8 cup sour cream
- 3/4 teaspoon lemon juice
- 1 1/2 stalks garlic chives, chopped
- 3 tablespoons chipotle sauce, to taste
For the shrimp filling: Peel the remaining shrimp, devein and mince into a paste. Mix with ginger, chives, chipotle sauce, salt, and pepper. Adjust seasoning after sauteeing a small amount of the mixture and tasting.
For the glue paste: Mix together the flour and water to form a paste. Cut the spring roll wrappers on the diagonal to create 2 triangles. Take a teaspoon of the shrimp filling and lay it into the cut of a butterflied shrimp. Repeat with the remaining shrimp and filling. Place the shrimp on the base edge of a spring roll triangle with the tail sticking out and the apex to the top. Roll the shrimp to 2/3 along the base, then fold over the top of the triangle to enclose the shrimp. Roll to the ends and secure with the glue. Refrigerate for at least 2 hours and up to 2 days.
For the aioli: Preheat the oven to 250 degrees F.
Roast the garlic and olive oil in a small pan for 45 minutes, or until soft. Remove from heat, cool and mash. Add mayonnaise, sour cream, lemon juice, garlic chives, chipotle sauce, and salt. Refrigerate until ready to use.
Heat oil to 365 degrees F.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.