-
1
On 12 of the shrimp, remove all but the tail, then butterfly, devein, and set aside.
-
2
For the shrimp filling: Peel the remaining shrimp, devein and mince into a paste.
-
3
Mix with ginger, chives, chipotle sauce, salt, and pepper.
-
4
Adjust seasoning after sauteeing a small amount of the mixture and tasting.
-
5
For the glue paste: Mix together the flour and water to form a paste.
-
6
Cut the spring roll wrappers on the diagonal to create 2 triangles.
-
7
Take a teaspoon of the shrimp filling and lay it into the cut of a butterflied shrimp.
-
8
Repeat with the remaining shrimp and filling.
-
9
Place the shrimp on the base edge of a spring roll triangle with the tail sticking out and the apex to the top.
-
10
Roll the shrimp to 2/3 along the base, then fold over the top of the triangle to enclose the shrimp.
-
11
Roll to the ends and secure with the glue.
-
12
Refrigerate for at least 2 hours and up to 2 days.
-
13
For the aioli: Preheat the oven to 250 degrees F.
-
14
Roast the garlic and olive oil in a small pan for 45 minutes, or until soft.
-
15
Remove from heat, cool and mash.
-
16
Add mayonnaise, sour cream, lemon juice, garlic chives, chipotle sauce, and salt.
-
17
Refrigerate until ready to use.
-
18
Heat oil to 365 degrees F.
-
19
Fry shrimp for 3 minutes, or until brown.
-
20
Remove from oil and drain on a paper towel lined plate.
-
21
Let cool for a few minutes.
-
22
Serve with aioli sauce.
-
23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
24
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
