Jumbo Thai Stuffed Shrimp

• large shrimp, shelled, deveined and cooked (16/20)↗1 lb
• chunky peanut butter↗2 tablespoons
• tamari soy sauce or 1 tablespoon soy sauce↗1 tablespoon
• honey↗1 tablespoon
• gingerroot, peeled and grated1 teaspoon
• crushed red pepper flakes↗1⁄2 teaspoon
• angel hair pasta, broken into 3rds and cooked↗3 ounces
• sesame oil↗3 tablespoons
• carrot, shredded↗1⁄2 cup
• green onion, chopped↗3⁄4 cup
• fresh cilantro↗1⁄3 cup
• lbs ground pork↗1 1⁄2 lbs
• ounces egg roll wraps↗16 ounces
• egg↗1

Step-by-step instructions

1. 1

   In large bowl mix peanut butter, tamari sauce, honey, ginger, crushed red pepper, green onions, cilantro, carrots and pork.

2. 2

   In large sauce pan heat sesame oil until very hot.

3. 3

   Add pork mixture to pan and cook stirring constantly for about 3 minutes or until pork is done.

4. 4

   In large bowl add angel hair pasta and pork mixture and mix well.

5. 5

   Cut shrimp down center where it has been deveined and add about 1 tablespoon pork mixture to each shrimp.

6. 6

   Take one egg roll wrapper and fold in half to form triangle.

7. 7

   Place shrimp on folded edge with tail dropped past fold, it will stick out the bottom and you can use as handle.

8. 8

   Fold top down over the shrimp as tight as possible.

9. 9

   Next fold right side onto shrimp as tight as possible.

10. 10

    Beat egg in a bowl.

11. 11

    Cover remaining edge with a small amount of egg mixture to seal edge and fold edge over the right as tight as possible.

12. 12

    repeat until out of shrimp or wrappers.

13. 13

    Cook in deep fryer for 3 minutes.

14. 14

    Serve with a wasabi sauce if you like spicy and enjoy.