A simple appetizer: (5/20/96)


12 medium shrimp (about 10-12 to the pound)

12 wonton skins

4 tablespoons of nam prik kiga
4 tablespoons of chopped onion
4 tablespoons of diced tomato (discard the skin and seed pulp)


Remove the heads, legs and shells, including the tails, from the
shrimp, and devein them. Thread them lengthwise onto thin skewers
(to straigthen them out).

Combine the nam prik, onion and tomato.

Lay a  wonton skin on your worksurface. Place half a tablespoon
of the mix on the skin, add a shrimp, a second half tablesppon of
mix, and wrap in the skin, pinching it closed.

Repeat for the other shrimp.

The uncooked shrimp rolls are now delivered to the table with a
small pot, such as a fondue pot, of cooking oil, and the diners
dip shrimp into the oil and deep fry them to their tastes before
eating (a small charcoal burner and a small wok is used in



Colonel Ian F. Khuntilanont-Philpott
Special thanks to - Muoi Khuntilanont.