Iguana Gold Shrimp Flips with Zing Zing Sauce



  • 1lb raw shrimp, peeled and de-veined
  • 4 scallions, very finely sliced
  • 1 package large square Wonton wrappers
  • 1 egg beaten with 1 TBS water
  • Flour as needed
  • oil for frying (preferably peanut oil)
  • 1/2 cup apricot jelly
  • 2 TBS Iguana Gold Island Pepper Sauce
  • 1 TBS soy sauce

Zing Zing Sauce: Combine apricot jelly, Iguana Gold Island Pepper Sauce 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 375 degrees. Carefully fry flips and drain on paper towels. Serve immediately with Zing Zing Sauce.


Share & Print

0 0 100 0

No Comments

Leave a Reply