Ingredients
- 24 large shell-on shrimp (20 to 24 per lb.)
- 24 square wonton wrappers
- 3 tablespoons finely chopped green onions
- 24 sprigs fresh cilantro, leaves and tender stems
- 1/3 cup coarsely chopped fresh cilantro
- vegetable oil (for frying)
- 2 tablespoons toasted sesame oil
- 4 tablespoons minced fresh ginger
- 1 tablespoon lemon zest
- 1 cup low sodium soy sauce
- 2 tablespoons orange marmalade
- 3 tablespoons lemon juice
- 1/4 cup orange juice
- In a large bowl, whisk together 1/2 cup soy sauce, the chopped cilantro, 2 teaspoons ginger, 1 tablespoon sesame oil and the lemon zest.
- Peel the shrimp (leaving tails on) and devein. Add to the soy mixture and marinate, covered, for about 15 to 20 minutes at room temperature.
- Drain the shrimp in a colander, spread out on paper towels, and pat dry.
- Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375° F. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging the shrimp lengthwise so that the tails extend beyond the wrapper. Fold the wrapper edge opposite the tail over the shrimp.
- Brush the far edge of the wrapper with water and, starting with the near edge, roll the wrapper loosely around the shrimp, forming a package. Press seam firmly to seal.
- Preheat the oven to 200° F and put a shallow rack in a baking pan. When the oil reaches 375° F, fry the wontons in several batches (so as not to crowd them), flipping midway through cooking, until they turn medium golden brown (about 1 1/2 to 2 minutes). If the shrimp begins to brown too quickly, reduce the temperature.
- Lift the shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
- In a small bowl, whisk together the orange and lemon juices, 2 teaspoons ginger, 1/2 cup soy sauce, 1 tablespoon sesame oil, marmalade and green onions.
- Serve the wontons hot, with the dipping sauce on the side
