Shrimp Flips with Zing Zing Sauce
This dish was served years ago at the infamous Flying Fish Cafe here in Freakville, Florida. And those who lived to tell the tale have passed the recipe on to the research and development division at Half Moon Bay, where we're always looking for cool recipes with words like "zing" and "flip" in them. So from all of us to all of you, cheers!
- 1 lb. raw shrimp peeled and de-veined.
- 4 scallions, very finely sliced
- 1 package large square Wonton wrappers
- 1 egg beaten with 1 tbsp. water
- flour as needed
- oil for frying (preferably peanut oil)
- 1/2 cup apricot jelly
- 2 tbsp. Iguana Gold Island Pepper Sauce
- 1 tbsp. soy sauce
Zing Zing Sauce: Combine apricot jelly, Iguana Gold and soy sauce. Put in an attractive bowl(s).
Shrimp Flips: Pulse process shrimp several times until they are just starting to form a paste but are still chunky. Remove to a bowl. Fold sliced scallion into shrimp mixture. Lay a Wonton skin on a floured surface. Spoon a small amount of the shrimp scallion mixture onto wonton skin. Brush edges with egg wash and fold point-to-point, forming a triangle (like a turnover). Seal securely with the tines of a fork dust with flour and place on floured wax paper or similarly floured surface. Repeat until shrimp mixture is used up.
Heat oil to 375F. Carefully fry flips and drain on paper towels.
Serve immediately with Zing Zing Sauce