1 pound peeled and deveined shrimp (26/30 count)
2 tablespoons Asian chili garlic sauce
30 wonton wrappers (3.5 inch square)
2 cups vegetable oil
1/2 cup P.F. Chang's® Home Menu Mango Sweet & Sour Sauce
|% Daily Value|
|Total Fat||15 g||23%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||1 g||3%|
|Vitamin C||2 mg||3%|
|Vitamin A||144 iu||3%|
Pat shrimp dry with paper towels. Hold each shrimp by its tail and press down on the flesh to make them flat and straight. Brush shrimp flesh with chili garlic sauce. Place shrimp on wonton, roll one side, fold up the bottom and continue rolling tightly, leaving just the tail sticking out the top. Seal the edge with a very small amount of water on your finger if necessary.
Heat oil in a deep pot over medium heat to 350°F. Fry shrimp in batches until golden brown and shrimp is cooked through (145°F). Drain on paper towel-lined plate. Serve with sweet and sour sauce for dipping.
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