Wonton-Wrapped Shrimp

Crispy Wonton-Wrapped Shrimp with Sweet Chili Dipping Sauce
Yield: 4 servings as an appetizer
Active time: 35 minutes
Start to finish: 35 minutes

Oil for frying
1/4 package wonton wrappers, defrosted
Asian Pesto (recipe follows)
1/2 pound shrimp, peeled, deveined with the tail on
Sweet chili dipping sauce

1. Heat the oil in a heavy pot until it reaches 360º.
2. Lay the won ton wrappers on your work surface and place about 1/4 teaspoon of the Pesto on the wrapper.
3. Lay the shrimp on top and fold the wrapper around the shrimp and seal the edges with a drop of water.
4. Fry the shrimp in the hot oil until the wonton wrapper is golden brown, about 3-4 minutes.
5. Drain on a paper towel lined plate and serve with the sweet chili dipping sauce.

Asian Pesto
Yield: 3/4 cup
Active time: 10 minutes
Start to finish: 10 minutes

1 clove garlic
3 tablespoons peanuts, toasted
1/2 jalapeño or serrano chili, seeded
1 teaspoon ginger, freshly grated
Juice of 1 lime
1 1/2 teaspoons fish sauce
1 1/2 teaspoons granulated sugar
1/2 cup Thai basil leaves (Italian basil may be substituted)
1/4 cup cilantro leaves
1/4 cup mint leaves
1/4 cup grapeseed oil
Salt and pepper to taste

1. While the food processor is running, drop in the cloves of garlic and process until minced. Add the peanuts, chili pepper, ginger, lime juice, fish sauce and sugar. Process until finely chopped.
2. Add the basil, cilantro and mint and pulse a few times to rough chop the herbs. While the machine is running, drizzle in the oil until you have a smooth paste.
3. Season with salt and pepper to taste. Keep refrigerated for 3 days or freeze for up to 4 months.